Smashed Fingerlings With Jalapeños Recipes
SMASHED FINGERLINGS WITH JALAPEñOS
Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.
Provided by Lou Lambert
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. Toss potatoes with 1/4 cup 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 1/4 cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.
SMASHED FINGERLINGS WITH JALAPENOS
From Bon Appetit magazine. A different take on potato salad. These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapenos while warm.
Provided by Bren in LR
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450*F. Toss potatoes with 1/4 cup 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 1/4 cup oil until emulsified; season with salt and pepper.
- Add potatoes, jalapeno, parsley and toss.
- Makes a great summer side.
Nutrition Facts : Calories 239.2, Fat 13.8, SaturatedFat 1.9, Sodium 49.9, Carbohydrate 27.1, Fiber 4.3, Sugar 2.1, Protein 3
CRISPY SMASHED FINGERLING POTATOES
Make and share this Crispy Smashed Fingerling Potatoes recipe from Food.com.
Provided by Chef mariajane
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
- On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours).
- Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes.
- Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.
Nutrition Facts : Calories 220.6, Fat 10.3, SaturatedFat 1.4, Sodium 155.8, Carbohydrate 29.7, Fiber 3.8, Sugar 1.3, Protein 3.4
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2014-06-19 Step 1. Preheat oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until …
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4.3/5 (89)Estimated Reading Time 1 minServings 8
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- Preheat oven to 450°. Toss potatoes with ¼ cup 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 ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.
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