Hope everyone had a lovely holiday weekend!
We spent ours in Milwaukee, hanging out with Jason’s family, eating, making kielbasa and then eating that, and then eating some more, and then taking photos that Theo will surely regret when he’s a teenager. For some reason, it felt difficult to get back into the swing of things on Monday. I decided that instead of the elaborate dinner I had planned, I’d go for something unfussy and simple.
And so it felt like the perfect time to bust out this spicy smashed potatoes recipe to complement the salmon I was baking as the main dish. The spice comes from the jalapeños which are charred in the oven. The potatoes are fingerlings, those tiny little spuds that make great potato salad but taste even better in this side dish.
What’s the difference between mashed potatoes and smashed potatoes you ask? Instead of boiling potatoes you roast them and instead of crushing them completely until they’re all mixed together, you give each one a tiny hug.
That would certainly be the cutest way to do it, or you can use a metal spatula or a knife to gently press on the fingerlings until they pop.
Smashing the potatoes before adding the dressing helps the potatoes absorb more of the flavor. Make sure you let these sit for 10 minutes before serving for maximum flavor. And if you feel like giving each one a tiny hug, I won’t stop you.
- 1½ lb fingerling potatoes
- 1-2 jalapeños, depending on how much heat you want
- ¼ cup + 1 tablespoon olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons red wine vinegar
- ½ tablespoon Dijon mustard
- 2 tablespoons parsley, coarsely chopped
- Preheat oven to 450F.
- Toss potatoes and whole jalapeños in a bowl with ¼ cup olive oil, salt, and pepper. Arrange in a single layer on a baking sheet. Roast for 30-35 minutes, tossing halfway through. Keep an eye on the jalapeños, they should char on both sides but may be done before the potatoes. If that's the case, remove them from the baking sheet early.
- Once the potatoes are done, remove from oven and use a metal spatula or the flat side of a knife to gently smash the potatoes just enough so the skin breaks.
- Slice charred jalapeños into thin rounds.
- In a large bowl, whisk together remaining 1 tablespoon olive oil, red wine vinegar, and mustard. Add jalapeños slices and potatoes and toss until evenly coated. Top with parsley and let sit for 10 minutes before serving.
Recipe adapted from July 2014 issue of Bon Appetit Magazine.
OHHH YUM! I have smashed potatoes on my blog too and they are STILL one of the number one posts on my blog!!! These look really fantastic too!
writes Girl and the KitchenSounds like we have similar styles!
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