Smashed Buttermilk Potatoes with a Roasted Jalapeno Chive Oil
Talk about full of flavor! A potato, to me, is a conduit for getting other delicious flavors into my mouth. I love the tanginess that buttermilk adds to a potato dish and of course the nuttiness from the Parmesan. In this recipe I decided to go a bit overboard and add even more flavors. But I think it works if you don’t drown the potatoes in the jalapeno chive oil. The oil itself isn’t too spicy because the roasting of the jalapeno really mellows the heat. It just gives the potatoes a little zing. And I love the texture of the toasted pine nuts; they add just the right crunch. So try this one next time you are craving potatoes. It’s a keeper. Now….I must go work out. Recipe testing is hard work and a half a bowl of mashed potatoes (just wanted to make sure they were as great as I thought they were) has set me back. But they were worth it!
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Roasted Jalapeno Chive Oil
Potatoes
Assembly
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Jalapeno Chive Oil
2 jalapenos Potatoes 2 1/2 lbs medium Yukon gold potatoes Serves 4-6 as a side dish |