Pommes Tapées with Jalapeno Vinaigrette

Serves 4

Active Time: 45 min.

Total Time: 1 hr. 5 min.

Ingredients:

1 lb. small yellow potatoes (such as Charlotte or Yukon Gold)

2 t. miso paste

1 T. plus 1 1/2 t. fresh lemon juice

1/2 c. extra-virgin olive oil

1 T. finely chopped Italian parsley or chervil

12 thin jalapeno slices, or to taste

3 T. (1 1/2 oz.) plant-based butter (such as Earth Balance)

Flaky sea salt, for topping

Directions:

1. In a large pot, add the potatoes and enough water to cover. Salt the water generously and bring to a boil over medium heat. Cook until potatoes feel tender when pierced, about 20-25 min. Drain and set aside.

2. While potatoes are cooking, make the vinaigrette. In a large bowl, add the miso and lemon juice. Whisking constantly, slowly drizzle in the olive oil, then stir in the parsley or chervil and jalapeno slices. Set the vinaigrette aside.

3. Use a spatula or the back of a spoon to lightly squish each potato by pressing down until the skins are just cracked but the potatoes remain whole. In a large skillet over medium-high heat, melt the butter for about 2-3 min. Add the potatoes in a single layer and cook, turning as needed, until crispy and golden brown on both sides, 8-10 min total.

4. Immediately transfer the hot potatoes to the bowl with the vinaigrette, and toss gently to coat. Sprinkle with flaky sea salt, and serve hot or warm.