Roasted Potatoes With Preserved Lemon Garlic And Chiles Recipe

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes

1/3 cup plus 1 teaspoon extra-virgin olive oil

Kosher salt and freshly ground pepper

1 large or 2 small jalapenos, sliced into 1/8-inch rounds (about 1/4 cup), seeds removed if less heat desired

1 tablespoon finely chopped garlic (from 2 to 3 cloves)

1/2 small red onion, thinly sliced (1/2 cup)

1 of Sarah’s Preserved Lemons, chopped (1/2 cup)

3/4 cup packed parsley leaves (flat leaf, curly leaf, or a combination)

1/4 cup packed fresh mint leaves

1 teaspoon fresh lemon juice

Preparation

Place potatoes in a large pot; cover with water by 2 inches. Bring to a boil, then reduce heat and simmer until just tender when pierced with the tip of a knife, 5 to 6 minutes. Drain and pat dry.

Preheat oven to 425 degrees. Toss potatoes with 1/3 cup oil on a rimmed baking sheet, season with salt, and roast, tossing occasionally, until golden brown and crisp, about 40 minutes. Add jalapenos, garlic, onion, and 7 tablespoons preserved lemon. Cook, tossing once, until onion and jalapenos are softened, about 8 minutes. Season with salt.

Meanwhile, toss parsley, mint, and lemon juice with remaining 1 teaspoon oil and remaining 1 tablespoon preserved lemon. Season with salt and pepper. Serve potatoes warm or at room temperature, with herb salad sprinkled over top.