Hello friends! Long time no see! I’ve missed this space and really hope to get back to my regular posting soon!
I just had to tell you about this fabulously simple side dish which Ron told me was the best thing I’ve made recently (don’t worry- he did preface that comment with, “you make a lot of delicious things, but…) When he says that, I know a recipe’s good. This comes from the most recent issue of Bon Appetit, and was in a recipe spread inspired by Austin, TX (where we just spent a long weekend visiting Ron’s brother and wife, coincidentally). This recipe is so simple (my favorite kind), and just required a few ingredients. I foresee this becoming a staple in our household!
Smashed Potatoes with Jalapenos
2 lbs fingerlings or small potatoes
1/2 cup olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/4 cup sherry or red wine vinegar
1 Tbsp whole grain mustard
1 jalapeno, sliced thinly into rounds (seeds removed, if desired)
1/4 cup flat leaf parsley (thinly packed), chopped
1. Preheat oven to 450 degrees. Line a baking sheet with tinfoil (for easy cleanup). Toss potatoes with 1/4 cup of olive oil, and season with salt and pepper. Roast for about 35 minutes, turning once. Potatoes should be done when they can be pierced easily with a fork.
2. Let potatoes cool slightly, and then gently flatten them so that they still hold together, but are slightly smashed. ( I used a fork to do this.)
3. In a large bowl, whisk together vinegar, and whole grain mustard. Slowly whisk in the remaining 1/4 cup of olive oil, until emolsified. Season with salt and pepper. Add in the potatoes, jalapenos, and parsley. Season to taste with salt and pepper.
Source: Bon Appetit, July 2014