Smashed Fingerlings

Friend Valene served these along with grilled Mint and cumin-Spiced lamb chops, grilled zucchini and leeks with walnuts and herbs, a green gazpacho soup.  It was heaven.  I made a raspberry lime dessert with coconut crust.

 The above picture is from our meal.  The fingerlings are on the right.  Since you couldn't really see them, below is Bon Appetit's picture.

So here are the changes-  Valene used red potatoes instead of fingerlings and didn't use much Jalapeno. So I guess I need to changed the name to Smashed Red Potatoes with a titch of Jalapeno or to 

Smashed Red Potatoes with Mustard glaze.

These were MARVELOUS!

• 3 pounds fingerling potatoes, halved crosswise if large  (red potatoes) (or Yukon Gold)
• ½ cup olive oil, divided
• Kosher salt and freshly ground black pepper
• ¼ cup Sherry vinegar or red wine vinegar
• 1 tablespoon whole grain mustard
• 1 jalapeño, thinly sliced into rounds, seeds removed if desired (Valene didn't use much)
• ¼ cup (lightly packed) torn flat-leaf parsley leaves

• Preheat oven to 450°. Toss potatoes with ¼ cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing once, until golden brown and tender, 30–35 minutes. Let cool slightly, then lightly flatten.
• Meanwhile, whisk vinegar and mustard in a large bowl. Gradually whisk in remaining ¼ cup oil until emulsified; season with salt and pepper. Add potatoes, jalapeño, and parsley and toss; season with salt and pepper.