Smashed new potatoes with spicy gremolata
We love potatoes, and this recipe works well when we could find small new potatoes on the farmers' market and want something fancy.
Ingredients
Yields 2 portions
For the gremolata
- 1 jalapeño
- 1 bunch of parsley or dill
- 2–3 scallions
- 1 tablespoon of whole-grain mustard
- 1 clove of garlic
- 1 limezest and juice
- salt
- freshly ground black pepper
For the potatoes
- 1 kg of small new potatoes
- olive oil
- salt
- freshly ground black pepper
You will need
- oven
- baking tray
Directions
To cook the gremolata
- Prepare the ingredients. Jalapeño: dice into small dice. Greens: finely chop.
- In a small bowl, add jalapeño, greens, and mustard, press the garlic, zest and juice the lime. Mix thoroughly.
- Season with salt and pepper.
To cook the potatoes
- Wash and clean potatoes.
- Cook potatoes in water with a lot of salt, until soft (but not too soft — a knife should enter with a bit of resistance).
- Preheat oven to 240 ˚C.
- When the potatoes are cooked, drain them in a colander.
- Using a flat-bottomed glass, gently smash the potatoes.
- Place the potatoes onto a baking tray.
- Drizzle the potatoes with olive oil, and add more salt if needed.
- Bake the potatoes until golden, for about 30 minutes. Turn the potatoes, and bake until golden on the other side, for about 20 minutes more.
- Serve topped with the gremolata.
Notes & tips
The easiest way to peel garlic is to smash it: put a clove of garlic on a cutting board, put your chef’s knife on top of it so the blade side lays on the clove, and hit the side of the knife with your hand. Now you could peel the clove.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Black pepper | Vegan | ||
| Black pepper | Vegan | ||
| Dill | Vegan | ||
| Garlic | Vegan | ||
| Jalapeño | Vegan | ||
| Lime | Vegan | ||
| Mustard | Vegan | ||
| Olive oil | Vegan | ||
| Parsley | Vegan | ||
| Potato | Vegan | ||
| Salt | Vegan | ||
| Salt | Vegan | ||
| Scallion | Vegan |
