Serves about 4
- 1 lb of fingerling potatoes
- 2 tablespoons of olive oil
- Salt and pepper
- ¼ cup Italian Parsley, thinly chopped
- ¼ cup of dill, chopped
- 1 spicy chili (Jalapeno, serrano, your choice!), diced
- 1 clove of garlic, pressed or minced
- 2 tablespoons of whole grain mustard
- San Juan Sea Salt, or a flaky salt, for serving
Preheat oven to 425 degrees F
Bring a large pot of salted water to a boil. Add the potatoes and simmer until they’re fork tender, about 15 - 20 minutes, but start to test yours around 10 minutes. Drain in a colander and let them dry while you place a piece of foil on a baking sheet.
Drizzle foil with an oil with a high smoke point and place a potato on the sheet, and smash slowly :) until it’s flat and looks like a little cake and mostly still together. Continue to smash all the potatoes on the sheet, with about an inch of space between so you can easily flip them. Drizzle oil over the potatoes and roast for about 15 minutes. Take out the sheet and flip the potatoes over. They should look crunchy and caramelized… yum! Flip them back over and roast for another 10 minutes until crispy all around.
Take the potatoes out and gently place them in a bowl. Add the mustard and toss to coat.
Make the gremolata
In a small bowl, mix the herbs, garlic, and chili together and then mix with the olive oil.
Place potatoes on a serving platter and garnish with lemon zest and gremolata.
Eat immediately with steak or fish or a salad and par-boiled eggs.