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Jalapeno recipes

Smashed fingerlings with jalapeños, Wednesday, July 17, 2019. Photo by Hillary Levin, hlevin@post-dispatch.com

Yield: 8 servings

3 pounds fingerling potatoes, halved crosswise if large

½ cup olive oil, divided

Salt and 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) chopped parsley leaves

1. Preheat oven to 450 degrees. Toss potatoes with ¼ cup of the oil on a rimmed baking sheet; season with salt and pepper. Roast until golden brown and tender, 30 to 35 minutes. Let cool slightly, then lightly flatten.

2. 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.

Per serving: 137 calories; 2g fat; 1g saturated fat; no cholesterol; 3g protein; 27g carbohydrate; 2g sugar; 4g fiber; 52mg sodium; 21mg calcium

Recipe from Bon Appétit