INGREDIENTS
- Baby new potatoes (2 pounds, 910 grams)
- EVOO (3 tablespoons)
- Salt & Pepper
- Parsley (small handful, roughly chopped)
- Fresh dill (small handful, roughly chopped)
- Jalapenos (two (2), 1 seeded and finely diced, 1 sliced into rounds)
- Garlic (1 clove, minced)
- Lemon (1)
- Whole-grained Mustard (2 tablespoons)
- Flaky sea salt, for serving
DIRECTIONS
- Preheat oven to 425°.
- Bring a large pot of salted water to a boil.
- Add the potatoes and simmer until they’re tender, 10-15 minutes, depending on the size of your potatoes. Drain in colander.
- 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 & pepper.
- Roast until they’re golden, about 15 minute, then flip & roast until golden and crispy all over, about 10 minutes longer.
- In a small bowl, mix together the parsley, dill, diced jalapeno,and garlic.
- Zest half the lemon over the mixture, add the oil, and toss to combine.
- Toss the roasted potatoes with the mustard, then arrange them on a platter. Spoon the gremolata over the potatoes and scatter them with the jalapeno rounds.
- Zest the remaining lemon half over the platter. Drizzle the potatoes with the juice from one lemon half.
- Sprinkle with flaky sea salt and serve immediately.
- Source: Cook Beautiful by Athena Calderone
extra guac 