GC loves roasted and crispy potatoes, so I’m always looking for new recipes. This recipe for roasted potatoes with a mustardy vinaigrette and jalapeños is from the July 2014 issue of Bon Appétit was delicious. I didn’t have fingerling potatoes, so used baby potatoes.
3 pounds fingerling potatoes, halved crosswise if large
½ cup olive oil, divided
Kosher salt and freshly ground black pepper
¼ cup Sherry vinegar or red wine vinegar
1 tbsp. whole grain mustard
1 jalapeño, thinly sliced into rounds, seeds removed if desired
¼ cup (lightly packed) torn flat-leaf parsley leaves
- 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.