Mustardy Smashed New Potatoes with Jalapeno Gremolata

S E R V E S 4 T O 6
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2 pounds baby new potatoes
3 tablespoons olive oil, plus more for drizzling
Salt and freshly cracked pepper
Small handful fresh parsley, roughly chopped
Small handful fresh dill, roughly chopped
2 jalapeños, 1 seeded and finely diced, 1 sliced into rounds
1 small clove garlic, minced
1 lemon
2 tablespoons whole-grain mustard Flaky sea salt, for serving

Preheat the oven to 425 ̊F.

Bring a large pot of salted water to a boil. Add the potatoes and simmer until they’re tender, 10 to 15 minutes, depending on the size of your potatoes. Drain in a colander. Using a flat-bottomed cup or mug, gently smash the potatoes. Turn them onto a baking sheet; use two sheets if necessary to avoid overcrowding. Drizzle the potatoes generously with some oil and season with salt and pepper. Roast until they’re golden, about 15 minutes, then flip and roast until golden and crispy all over, about 10 minutes more.
In a small bowl, mix together the parsley, dill, diced jalapeño, and garlic. Zest half of the lemon over the mixture, add the oil, and toss to combine. Season with salt and pepper.

Toss the roasted potatoes with the mustard, then arrange them on a platter. Spoon the gremolata over the potatoes and scatter them with the jalapeño rounds. Zest the remaining lemon half over the platter. Drizzle the potatoes with the juice from one lemon half. Sprinkle with flaky sea salt and serve immediately.