Smashed Potatoes with Jalapeño Gremolata
by Christina Valagao
Ingredients:
- 2 lbs baby new potatoes
- 5 tablespoons olive oil, plus more for drizzling
- Salt and freshly cracked pepper
- ¼ cup fresh parsley, roughly chopped
- 1/8 cup + 1 tbsp fresh dill, roughly chopped
- ½ tbsp mint
- ¼ cup jalapeño, seeded and finely diced
- 1 jalapeño, sliced into rounds and charred in a pan
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 tbsp preserved lemon, diced
- 2 tbsp grainy Dijon mustard
- Flaky sea salt, for serving
Method:
1. Preheat the oven to 425F. Bring a large pot of salted water to a boil. Add the potatoes and simmer until they’re tender, 10 to 15 minutes, depending on the size of your potatoes. Drain in a colander.
2. Using a flat-bottomed cup or mug, gently smash the potatoes. Turn them onto a baking sheet; use two sheets if necessary to avoid overcrowding. Drizzle the potatoes generously with some oil and season with salt and pepper. Roast until they’re golden, about 15 minutes, then flip and roast until golden and crispy all over, about 10 minutes more.
3. Meanwhile, in a small bowl, combine the parsley, dill, mint, diced jalapeño, preserved lemon, lemon zest, and garlic. Add the oil in a slow, steady stream while stirring. Season with salt and pepper. Taste to adjust seasoning.
4. Once the potatoes are crispy, toss with the mustard and lemon juice. When well-coated, put back in the oven for 2-3 minutes. Arrange them on a platter and spoon the gremolata over the potatoes and scatter them with the charred jalapeño rounds.
5. Sprinkle with flaky sea salt and serve immediately.
Copyright (c) Christina Valagao 12/2022
2. Using a flat-bottomed cup or mug, gently smash the potatoes. Turn them onto a baking sheet; use two sheets if necessary to avoid overcrowding. Drizzle the potatoes generously with some oil and season with salt and pepper. Roast until they’re golden, about 15 minutes, then flip and roast until golden and crispy all over, about 10 minutes more.
3. Meanwhile, in a small bowl, combine the parsley, dill, mint, diced jalapeño, preserved lemon, lemon zest, and garlic. Add the oil in a slow, steady stream while stirring. Season with salt and pepper. Taste to adjust seasoning.
4. Once the potatoes are crispy, toss with the mustard and lemon juice. When well-coated, put back in the oven for 2-3 minutes. Arrange them on a platter and spoon the gremolata over the potatoes and scatter them with the charred jalapeño rounds.
5. Sprinkle with flaky sea salt and serve immediately.
Copyright (c) Christina Valagao 12/2022
