Mustardy Smashed New Potatoes with Jalapeño Gremolata

Name: Mustardy Smashed New Potatoes with Jalapeño Gremolata
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 910 g baby new potatoes; 3 tablespoons olive oil, plus more for drizzling; Salt and freshly cracked pepper; Small handful fresh parsley, roughly chopped; Small handful fresh dill, roughly chopped; 2 jalapeños, 1 seeded and finely diced, 1 sliced into rounds; 1 small clove garlic, minced; 1 lemon; 2 tablespoons whole-grain mustard; Flaky sea salt, for serving

9 steps

Prep:10minCook:50min

These little gems are about to become your next big summer romance; they’ve certainly inspired their share of love affairs around my table. Creamy on the inside, crisp and almost caramelized on the outside, they’re tossed with grainy mustard and topped with a jalapeño gremolata that lends them an aromatic blast of heat. The combination is so irresistible that you won’t think twice about stepping away from the grill to turn on the oven in the middle of summer. And anyway, who doesn’t want potatoes with their grilled steak? Keep potatoes in oven a little longer (maybe 5 minutes each oven run)

Updated at: Thu, 17 Aug 2023 03:53:52 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories295.3 kcal (15%)

Total Fat11.6 g (17%)

Carbs40.9 g (16%)

Sugars0.5 g (1%)

Protein6.5 g (13%)

Sodium371.4 mg (19%)

Fiber2.6 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

910gbaby new potatoes

3 tablespoonsolive oil

plus more for drizzling

1 seeded and finely diced, 1 sliced into rounds

1clove garlic

small, minced

1lemon

2 tablespoonswhole-grain mustard

flaky sea salt

for serving

Instructions

Step 1

Preheat the oven to 220°C.

OvenPreheat

Step 2

Bring a large pot of slated 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.

Step 3

Using a flat-bottomed cup or mug, gently smash the potatoes.

Step 4

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.

Step 5

Roast until they're golden, about 15 minutes, then flip and roast until golden and crispy all over, about 10 minutes more.

Step 6

In a small bowl, mix together the parsley, dill, diced jalapeno, and garlic.

Step 7

Zest half of the lemon over the mixture, add the oil, and toss to combine. Season with salt and pepper.

Step 8

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.

Step 9

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.