Cooking Instructions
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Step 1
Finely chop the
Jalapeño Pepper (1)
and remove the seeds. Finely chop the
Italian Flat-Leaf Parsley (10 g)
.
Step 2
Place
Baby Red Potatoes (9)
in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.
Step 3
Preheat the oven to 350 degrees F (180 degrees C). Place parchment paper on a rimmed baking sheet and drizzle with
Olive Oil (as needed)
. Remove the potatoes from the pan of water and place them on parchment paper. Smash each potato with a fork a couple of times.
Step 4
In a small bowl, combine the flat leaf parsley, jalapeno pepper,
Kosher Salt (6 g)
,
Garlic Salt (2 g)
,
Freshly Ground Black Pepper (1 g)
,
Cayenne Pepper (as needed)
,
Extra-Virgin Olive Oil (60 mL)
Step 5
Mix well and spoon the mixture over the smashed potatoes.
Step 6
Bake in the preheated oven for 30 minutes.
