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