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Smashed Fingerlings with Jalapeños

Smashed Fingerlings with Jalapeños

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Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.


  • 3 pounds fingerling potatoes, halved crosswise if large
  • Kosher salt and freshly ground black pepper
  • ¼ cup Sherry vinegar or red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 jalapeño, thinly sliced into rounds, seeds removed if desired
  • ¼ cup (lightly packed) torn flat-leaf parsley leaves

Recipe Preparation

  • 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.

Recipe by Lou Lambert and Larry McGuire,

Nutritional Content

Calories (kcal) 259 Fat (g) 14 Sodium (mg) 57 Carbohydrates (g) 32 Dietary Fiber (g) 4 Total Sugars (g) 1 Protein (g) 3 Saturated Fat (g) 2 Cholesterol (mg) 0Reviews Section

Watch the video: Crunchy Jalapeño Taco Poppers (June 2022).


  1. Dourr

    There are also other lacks

  2. Dalbert

    A win-win :)

  3. Molan

    What a success!

  4. Tobechukwu

    I consider, that you commit an error. Let's discuss it.

  5. Arden

    Between us, I would not have done.

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