Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

Name: Roasted Potatoes with Preserved Lemon, Garlic, and Chiles
Prep time: 25 min
Total time: 60 min
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes; 0.333 cup plus 1 teaspoon extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 large or 2 small jalapenos, sliced into ⅛-inch rounds (about ¼ cup), seeds removed if less heat desired; 1 tablespoon finely chopped garlic (from 2 to 3 cloves); 0.5 small red onion, thinly sliced (½ cup); 1 Sarah's Preserved Lemons , chopped (½ cup); 0.75 cup packed parsley leaves (flat leaf, curly leaf, or a combination); 0.25 cup packed fresh mint leaves; 1 teaspoon fresh lemon juice

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By

Martha Stewart

Updated on March 15, 2018

potatoes preserved lemons garlic chiles — Photo: Johnny Miller

Prep Time:

25 mins

Total Time:

1 hr

Servings:

6

Salty, tangy preserved lemon plays two parts here: it's roasted on the same pan as the potatoes, along with garlic, jalapenos, and red onion, and it's used to amp up the parsley-and-mint salad that's sprinkled on just before serving.

Ingredients

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
⅓ cup plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 large or 2 small jalapenos, sliced into ⅛-inch rounds (about ¼ cup), seeds removed if less heat desired
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
½ small red onion, thinly sliced (½ cup)
1 Sarah's Preserved Lemons, chopped (½ cup)
¾ cup packed parsley leaves (flat leaf, curly leaf, or a combination)
¼ cup packed fresh mint leaves
1 teaspoon fresh lemon juice

Directions

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.

Originally appeared: Martha Stewart Living, March 2018

Roasted Potatoes with Preserved Lemon, Garlic, and Chiles

Ingredients

Directions

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