Cooking is a process. Simmering, roasting, freezing, blanching, baking, and frying are just some of the way food is prepared for consumption. The blending of ingredients through these processes combines flavors and textures to give a taste experience different from the individual components. As with many things in the modern world, some of those processes are done for us to make food more convenient. Science and technology allow convenience food to be produced that will last for months or years. We utilize many convenience products in our home cooking. However, what if we explored going back to basics with using only unprocessed food? It is what I did with these Spicy Smashed Fingerling Potatoes.
How is unprocessed food defined? There are various answers to that question. For me, it is any food or product available that the ingredient list does not have mystery chemicals or products you cannot purchase as an individual food item at the grocery store or market. Strictly unprocessed would be too extreme and difficult for most people including me.
Spicy smashed fingerling potatoes are made with unprocessed ingredients. Potatoes, jalapeño pepper, and parsley are tossed with a dressing made of olive oil, vinegar, lime juice, jalapeño, garlic, onion, honey, and mustard. Seasonings are simply salt and pepper. The dressing soaks into hot potatoes through the gaps in the skin made by smashing them. Be sure to gently toss the potatoes because they will easily break apart.
Are you interested in more unprocessed food recipes? Scroll down to find a big list of ones by Sunday Supper contributors. Also look at my Golden Morning Glory Muffins for a delicious breakfast. Oh, and special thanks to DB aka Foodie Stuntman of Crazy Foodie Stunts for hosting this event.
Spicy Smashed Fingerling Potatoes
Ingredients
- 1 ½ pounds fingerling potatoes
- ¼ cup plus 1 tablespoon olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon pepper divided
- 2 jalapeño peppers
- 2 tablespoons fresh lime juice
- 2 tablespoons sherry vinegar
- 1 tablespoon minced sweet onion or shallot
- 1 garlic clove about 1 teaspoon, minced
- 1 teaspoon honey
- 1 teaspoon whole grain mustard
- ¼ cup lightly packed chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F.
- Slice any large potatoes in half lengthwise. Toss potatoes with 1 tablespoon olive oil, ¾ teaspoon salt, and ¼ teaspoon pepper. Place potatoes on a baking sheet.
- Roast until golden brown and tender, about 30 to 35 minutes, tossing once during roasting. Use a heavy spatula to lightly flatten (smash) potatoes.
- Make the dressing while the potatoes are roasting.
- Thinly slice 1 jalapeño pepper (using a mandoline recommended). Place jalapeño slices in a large bowl.
- Seed and mince remaining jalapeño pepper. Place in a blender along with lime juice, sherry vinegar, onion, garlic, honey, mustard, ¼ teaspoon salt, and ¼ teaspoon pepper. Blend on high speed until liquefied.
- Reduce blender speed to low and slowly pour in remaining ¼ cup olive oil.
- Place smashed potatoes in the bowl with jalapeño slices. Add parsley.
- Pour dressing on top. Gently toss to combine (potatoes are soft so be careful or they will break apart). Allow to sit 10 minutes before serving for potatoes to soak in dressing. Serve warm or at room temperature.
Notes
Delicious food made with unprocessed ingredients - that is what this list is all about. There are so many great recipes to make. Join me in discovering what could be new family favorites.
Alluring Appetizers and Snacks
- Baked Beet Chips by The Dinner-Mom
- Black Bean and Corn Salsa by What Smells So Good?
- Crispy Tex-Mex Quinoa Patties by Bobbi's Kozy Kitchen
- Curried Apple Chips by The Wimpy Vegetarian
- Homemade Energy Bars by The Foodie Army Wife
- Homemade Fennel-Maple Mustard by Culinary Adventures with Camilla
- Honey Thyme Chicken by Cindy's Recipes and Writings
- Raw Salted Chocolate Chip Oat Healthy Bars by Wallflour Girl
- Stuffed Peppadew Peppers by An Appealing Plan
Stunning Sides
- Autumn Panzanella by Crazy Foodie Stunts
- Basic Roasted Cauliflower by Cupcakes & Kale Chips
- Brioche Dinner Rolls by That Skinny Chick Can Bake
- Homemade Hash Browns by Basic N Delicious
- Indian Spiced Dal and Sag Aloo by Happy Baking Days
- Roasted Parsnips and Carrots with Maple Syrup and Cardamom by Kudos Kitchen by Renee
- Roasted Sweet Potatoes and Brussels Sprouts by Peanut Butter and Peppers
- Spicy Smashed Fingerling Potatoes by Magnolia Days
- Stuffed Acorn Squash by Rhubarb and Honey
- Sweet Potato and Carrot Hash by Fit Foodie Runs
- Sweet Potato Fries by Hezzi-D's Books and Cooks
- Sweet Potato Noodles and Brussels Sprouts Salad with Lemon Tahini Dressing by The Girl In The Little Red Kitchen
- Whole Grain, No-Knead Sourdough Bread by Peaceful Cooking
Enticing Entreés
- Authentic Chicken Tinga by Shockingly Delicious
- Baked Zucchini with Spicy Tomatoes by Food Lust People Love
- Chicken and Sweet Potatoes by MealDiva
- Chinese Five Spice Chicken Stir Fry by Nosh My Way
- Coconut Chicken Tenders with Honey Mustard Dip by Casa de Crews
- Easy Slow Cooker Chili by Amee's Savory Dish
- Fall Squash Soup by Ruffles & Truffles
- Grilled Burgers with Garlicky Arugula by Cooking Chat
- Homemade Gnocchi with Peas and Pesto by Curious Cuisiniere
- Jacket Potato Party by Jane's Adventures in Dinner
- Mom's Homemade Vegetarian Meatballs by The Life and Loves of Grumpy's Honeybunch
- Pumpkin & Italian Sausage Pasta by Confessions of a Culinary Diva
- Seared Pork Stack by annaDishes
- Stuffed Sweet Potatoes by Momma's Meals
- White Bean Pesto Stew by eating in instead
Decadent Desserts
- Gluten Free Peanut Butter Blondies by Pies and Plots
- Raw Vegan Chocolate Cheesecake by Killer Bunnies, Inc
- Vegan Mini Chocolate Cream Cakes by NinjaBaking.com
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Mustard is a marvelous add to most anything - especially potatoes! Your baked fingerlings may very well rival fried French fries =)
P.s. I love Asian mustard in potato salad.
Oh, now I have to try Asian mustard in a potato salad. Thanks for that tip Kim.
Great flavor combinations in that dressing, Renee, and I especially love the addition of the jalapeño. I am a sucker for anything spicy.
Go team spicy!
I'm with you - strict unprocessed foods are too difficult for me as well! I love these mashed fingerling potatoes. The jalapeno would have me eating a whole batch!
Thanks Amber
You had me at smashed potatoes, but the spicy Mexican flavours take these to another level - I bet these are so addictive!
Oh yes, quite addictive. I even ate them cold the next day.
Love the spicy flavoring. And, I'm with you..if I can't pronounce it, I don't buy it!
Good plan on what not to buy. Thanks Marjory
This dish looks so tasty, and comforting (I love potatoes, lol)! I love that it can be so good, and indulgent without being processed.
It sure is comforting. Potatoes are such a comfort food (at least to me).
These look amazing, I love the gold color and flavors sound wonderful. I love jalapeno with a little sweet and the addition of mustard just is knock your socks off. I must try this recipe!
Thanks Shelby
I love the addition of jalapeños! The dressing sounds delicious, too. Can't wait to try these taters!
I'm thinking about making the dressing for a salad too. What a way to liven a salad up for sure.
You were kidding when you said spicy! This would liven up anyones tastebuds and get rid of the notion that unprocessed means bland and boring foods.
Unprocessed certainly doesn't mean bland. Thank goodness for peppers and chiles.
Renee - these potatoes look absolutely to DIE for!
Thanks a bunch Conni!
I always boil, smash, then roast so I need to try your method, too! The hubby loves potatoes, so I'm delighted to have a new recipe to try 🙂
I'll have to try your way too and see which one I like better.
I like inclusion of the peppers in this dish to balance out the other flavors.
Thanks DB. I used the last of my peppers for this dish. So sad to see summer end and having to wait for next year to have my own peppers harvest again.
I don't cook with potatoes enough. The spice in this sounds like a wonderful complement to many proteins.
I cook with potatoes a lot. My husband is not a fan of pasta and I'd rather have potatoes rather than rice.
You had me at spicy potatoes!! Love the texture of fingerlings too
Thanks Sarah
There is something about fingerlings that make them so much tastier than any other potato! Paired with all these your delicious flavors, these babies can't be beat!
Fingerlings have been at the top of my list for a long time. I love the nutty-like flavor they have after roasting.
Sous Chef would love this - he loves spicy foods! I'll definitely be making this for him. Great tip to toss gently.
Thanks Christy. I had to throw in the tip because those smashed potatoes are so soft.
YUM! I adore smashed fingerling potatoes but the dressing you've prepared for yours really puts these over the top. Delicious!
Thanks Renee
Yum! What a great idea to spice up a classic dish! I'd eat the whole bowl.....
It was difficult for me not to eat the whole bowl. I did share though.
I was so glad to hear you say that eating strictly unprocessed would be darn near impossible. I thought maybe it was just me that felt that way. I am the same way though, if I can't pronounce and ingredient, or have any clue what it is, not buying it!! I have got to make these potatoes soon! I love the unexpected spicy twist you have added!! These would go fab with my quinoa patties 🙂
I'm glad to not be the only one who would have a hard time doing strictly unprocessed. I think these potatoes would go good with your quinoa patties too.
Mustard and potatoes are so good together! Honey and jalapeno make these taters sing!
They sure do! Thanks Cindy
These look just wonderful, Renee. I love the combination of potatoes and mustard - just a perfect combination!
I completely agree. Thanks Susan
Those are some crazy AWESOME flavors--I really love them! And i love how handy these potatoes would be to munch on. Great share!
Thanks Ala
I love the extra kick from the jalapeno. These sound awesome!
Thanks Becca