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Spicy Smashed Fingerling Potatoes for #SundaySupper

October 5, 2014 By Renee 46 Comments

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Spicy Smashed Fingerling Potatoes | Magnolia Days

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.

Spicy Smashed Fingerling Potatoes | Magnolia Days

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 | Magnolia Days

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.

Spicy Smashed Fingerling Potatoes | Magnolia Days

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 | Magnolia Days
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Spicy Smashed Fingerling Potatoes

A recipe for Spicy Smashed Fingerling Potatoes. Warm fingerlings are smashed and tossed with fresh jalapeño slices, parsley, and a spicy dressing.
Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Author Renee

Ingredients

  • 1 1/2 pounds fingerling potatoes
  • 1/4 cup plus 1 tablespoon olive oil divided
  • 1 teaspoon salt divided
  • 1/2 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
  • 1/4 cup lightly packed chopped fresh parsley

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice any large potatoes in half lengthwise. Toss potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Place potatoes on a baking sheet.
  3. Roast until golden brown and tender, about 30 to 35 minutes, tossing once during roasting. Use a heavy spatula to lightly flatten (smash) potatoes.
  4. Make the dressing while the potatoes are roasting.
  5. Thinly slice 1 jalapeño pepper (using a mandoline recommended). Place jalapeño slices in a large bowl.
  6. Seed and mince remaining jalapeño pepper. Place in a blender along with lime juice, sherry vinegar, onion, garlic, honey, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Blend on high speed until liquefied.
  7. Reduce blender speed to low and slowly pour in remaining 1/4 cup olive oil.
  8. Place smashed potatoes in the bowl with jalapeño slices. Add parsley.
  9. 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.

Recipe Notes

A recipe for Spicy Smashed Fingerling Potatoes. Warm fingerlings are smashed and tossed with fresh jalapeño slices, parsley, and a spicy dressing.

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

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

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Filed Under: Side Dish Tagged With: potato, recipe

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Comments

  1. The Ninja Baker says

    October 5, 2014 at 2:39 am

    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.

    Reply
    • Renee says

      October 14, 2014 at 3:51 pm

      Oh, now I have to try Asian mustard in a potato salad. Thanks for that tip Kim.

      Reply
  2. Stacy says

    October 5, 2014 at 4:12 am

    Great flavor combinations in that dressing, Renee, and I especially love the addition of the jalapeño. I am a sucker for anything spicy.

    Reply
    • Renee says

      October 14, 2014 at 3:51 pm

      Go team spicy!

      Reply
  3. Amber @ Fit Foodie Runs says

    October 5, 2014 at 6:44 am

    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!

    Reply
    • Renee says

      October 14, 2014 at 3:51 pm

      Thanks Amber

      Reply
  4. Katy says

    October 5, 2014 at 6:50 am

    You had me at smashed potatoes, but the spicy Mexican flavours take these to another level – I bet these are so addictive!

    Reply
    • Renee says

      October 14, 2014 at 3:50 pm

      Oh yes, quite addictive. I even ate them cold the next day.

      Reply
  5. Marjory @ Dinner-Mom says

    October 5, 2014 at 8:35 am

    Love the spicy flavoring. And, I’m with you..if I can’t pronounce it, I don’t buy it!

    Reply
    • Renee says

      October 14, 2014 at 3:50 pm

      Good plan on what not to buy. Thanks Marjory

      Reply
  6. Nichole says

    October 5, 2014 at 8:42 am

    This dish looks so tasty, and comforting (I love potatoes, lol)! I love that it can be so good, and indulgent without being processed.

    Reply
    • Renee says

      October 14, 2014 at 3:49 pm

      It sure is comforting. Potatoes are such a comfort food (at least to me).

      Reply
  7. Shelby says

    October 5, 2014 at 9:49 am

    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!

    Reply
    • Renee says

      October 14, 2014 at 3:48 pm

      Thanks Shelby

      Reply
  8. Amee says

    October 5, 2014 at 10:33 am

    I love the addition of jalapeños! The dressing sounds delicious, too. Can’t wait to try these taters!

    Reply
    • Renee says

      October 14, 2014 at 3:48 pm

      I’m thinking about making the dressing for a salad too. What a way to liven a salad up for sure.

      Reply
  9. Susan says

    October 5, 2014 at 10:45 am

    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.

    Reply
    • Renee says

      October 14, 2014 at 3:47 pm

      Unprocessed certainly doesn’t mean bland. Thank goodness for peppers and chiles.

      Reply
  10. Constance J Smith (@FoodieArmyWife) says

    October 5, 2014 at 11:03 am

    Renee – these potatoes look absolutely to DIE for!

    Reply
    • Renee says

      October 14, 2014 at 3:47 pm

      Thanks a bunch Conni!

      Reply
  11. Liz says

    October 5, 2014 at 12:54 pm

    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 🙂

    Reply
    • Renee says

      October 14, 2014 at 3:46 pm

      I’ll have to try your way too and see which one I like better.

      Reply
  12. DB-The Foodie Stuntman @ Crazy Foodie Stunts says

    October 5, 2014 at 1:33 pm

    I like inclusion of the peppers in this dish to balance out the other flavors.

    Reply
    • Renee says

      October 14, 2014 at 3:46 pm

      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.

      Reply
  13. Laura Dembowski says

    October 5, 2014 at 2:59 pm

    I don’t cook with potatoes enough. The spice in this sounds like a wonderful complement to many proteins.

    Reply
    • Renee says

      October 14, 2014 at 3:45 pm

      I cook with potatoes a lot. My husband is not a fan of pasta and I’d rather have potatoes rather than rice.

      Reply
  14. Sarah says

    October 5, 2014 at 5:46 pm

    You had me at spicy potatoes!! Love the texture of fingerlings too

    Reply
    • Renee says

      October 14, 2014 at 3:44 pm

      Thanks Sarah

      Reply
  15. Shaina says

    October 5, 2014 at 6:31 pm

    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!

    Reply
    • Renee says

      October 14, 2014 at 3:43 pm

      Fingerlings have been at the top of my list for a long time. I love the nutty-like flavor they have after roasting.

      Reply
  16. Christy @ Confessions of a Culinary Diva says

    October 5, 2014 at 6:54 pm

    Sous Chef would love this – he loves spicy foods! I’ll definitely be making this for him. Great tip to toss gently.

    Reply
    • Renee says

      October 14, 2014 at 3:43 pm

      Thanks Christy. I had to throw in the tip because those smashed potatoes are so soft.

      Reply
  17. Renee - Kudos Kitchen says

    October 6, 2014 at 8:10 am

    YUM! I adore smashed fingerling potatoes but the dressing you’ve prepared for yours really puts these over the top. Delicious!

    Reply
    • Renee says

      October 14, 2014 at 3:42 pm

      Thanks Renee

      Reply
  18. Tammi @Momma's Meals says

    October 6, 2014 at 11:51 am

    Yum! What a great idea to spice up a classic dish! I’d eat the whole bowl…..

    Reply
    • Renee says

      October 14, 2014 at 3:42 pm

      It was difficult for me not to eat the whole bowl. I did share though.

      Reply
  19. Bobbi's Kozy Kitchen says

    October 6, 2014 at 1:02 pm

    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 🙂

    Reply
    • Renee says

      October 14, 2014 at 3:41 pm

      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.

      Reply
  20. Cindys Recipes and Writings says

    October 6, 2014 at 9:21 pm

    Mustard and potatoes are so good together! Honey and jalapeno make these taters sing!

    Reply
    • Renee says

      October 14, 2014 at 3:39 pm

      They sure do! Thanks Cindy

      Reply
  21. The Wimpy Vegetarian says

    October 6, 2014 at 11:20 pm

    These look just wonderful, Renee. I love the combination of potatoes and mustard – just a perfect combination!

    Reply
    • Renee says

      October 14, 2014 at 3:38 pm

      I completely agree. Thanks Susan

      Reply
  22. Ala says

    October 7, 2014 at 12:50 pm

    Those are some crazy AWESOME flavors–I really love them! And i love how handy these potatoes would be to munch on. Great share!

    Reply
    • Renee says

      October 14, 2014 at 3:36 pm

      Thanks Ala

      Reply
  23. Becca from ItsYummi.com says

    October 11, 2014 at 9:39 am

    I love the extra kick from the jalapeno. These sound awesome!

    Reply
    • Renee says

      October 14, 2014 at 3:27 pm

      Thanks Becca

      Reply

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