Smashed Fingerlings with Jalapeños

Ingredients for Smashed Fingerlings with Jalapeños

• 1.4kg fingerling potatoes, halved crosswise if large

• 120ml olive oil, divided

• Kosher salt

• Freshly ground black pepper

• 60ml Sherry vinegar or red wine vinegar

• 1 tablespoon whole grain mustard

• 1 jalapeño, thinly sliced into rounds, seeds removed if desired

• 1/4 cup (lightly packed) torn flat-leaf parsley leaves

How to make Smashed Fingerlings with Jalapeños

Preheat oven to 450°. Toss potatoes with 60ml oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30-35 minutes. Let cool slightly, then lightly flatten.

Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining 60ml oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.