I bought the fingerlings in hopes of a grand autumn roast. I wanted to layer the potatoes under a fat chicken with onions and carrots so they could soak up the rich chicken fat and end up crispy and caramelized. Unfortunately, I had no chicken, and since I needed something quick, I boiled the potatoes to help save time. I also had a few jalapeños hanging around. After that, the rest of the recipe was easy to fill out.
But watch out—the salsa is extra spicy and made my wife and I stop to gather ourselves before carrying on. I enjoyed the thrill, but my wife had to scrape some of the salsa off of hers. Although this is probably a better dish for summer cookouts with a beer very close at hand, it's nonetheless an appealing variation on the standard potato salad. Thanks to Gourmet for the recipe.
- Yield:2 to 3
- 2 pounds fingerling potatoes, peeled
- 2 tablespoons cider vinegar
- 2 jalapeño chiles, seeded and chopped
- 1 shallot, peeled and chopped
- 1 cup fresh cilantro
- 1 garlic clove
- 2 tablespoons extra-virgin olive oil
Place the potatoes in a pan, cover with water, and then bring the water to a boil. Turn to a simmer and cook for 15 minutes, or until the potatoes are tender.
Drain the potatoes and let cool for a few minutes. Cut in half and set aside.
Meanwhile, toss the jalapeños, cilantro, shallot, garlic, oil, and vinegar in blender. Process until finely chopped and a paste has formed.
Toss the salsa with the potatoes.