Pommes Tapées with Jalapeño Vinaigrette

Pommes Tapées with Jalapeño Vinaigrette

Pommes Tapées with Jalapeño Vinaigrette

Lightly smashed and crisped potatoes soak up a jalaleno-anchovy dressing.Joann Pai

Sautéeing these boiled-then-smashed potatoes in browned butter produces an irresistibly crispy skin. “At Mokonuts, we use ostara potatoes, which grow on the island of Batz in Brittany,” Omar says. “The flavor is quite distinct, as the soil they grow in is naturally fertilized with seaweed. It’s like nature giving umami to vegetables.”

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