Roasted Potatoes and Jalapeños
Ingredients
1 ½ lbs.
baby yellow potatoes, cut in half lengthwise
2 small (or 1 large)
jalapeño peppers, stemmed, seeded and thinly sliced
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tsp.
kosher salt
- freshly ground Kowalski's Black Peppercorns, to taste
- Mustard Vinaigrette, to taste
- very thinly sliced green onions and chopped fresh Italian parsley, to taste
Directions
- Preheat oven to 450°.
- In a medium mixing bowl, toss potatoes and jalapeños with oil; season with salt and pepper.
- On a rimmed baking sheet lined with parchment paper, roast potato-jalapeño mixture in the preheated oven until edges are browned and potatoes are just tender (about 20 min.), turning once.
- Remove from oven; let cool slightly.
- Toss potatoes with vinaigrette; garnish with green onion and parsley.
Tasty Tips:
- For added heat, slice the peppers with their seeds.
- Add crumbled cooked bacon to the onion and parsley garnish.
