Spicy Mini Smashed Potatoes

  • 3 pounds of mini potatoes

  • ½ cup olive oil, divided

  • ¼ cup vinegar

  • 1 tbsp mustard

  • 1 jalapeño, thinly sliced (optional: remove seeds)

  • ¼ cup chopped parsley

 

Preheat oven to 450ºF. Toss potatoes with ¼ cup of oil. Add salt/pepper to taste. Bake for 30 mins. Let cool, then lightly flatten. Whisk vinegar, mustard, remaining oil and parsley. Toss with potatoes and jalapeño. Season with salt and pepper.

 

*sourced and adapted from: http://www.finecooking.com/recipe/crispy-smashed-roasted-potatoes