Restaurants›Chartreuse Kitchen & Cocktails›Roasted Potato Recipe

Roasted Potato Recipe

Inspired by Chartreuse Kitchen & Cocktails
Time45m
Serves2

fried mortadella, smoked jalapeno, malt vinegar emulsion, arugula, fennel

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Preparation Steps

1

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Wash and chop the potatoes into bite-sized pieces. Toss them with olive oil, salt, and black pepper.

2

Roast the Potatoes

Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, stirring halfway through.

3

Cook the Mortadella

While the potatoes are roasting, slice the mortadella into strips and fry in a skillet over medium heat until crispy. Remove from heat and set aside.

4

Prepare the Jalapenos

Slice the smoked jalapenos and set aside.

5

Mix the Malt Vinegar Emulsion

In a small bowl, whisk together the malt vinegar, a pinch of salt, and pepper. Drizzle in olive oil while whisking until emulsified.

6

Assemble the Dish

Once the potatoes are roasted, toss them with arugula, fennel (sliced thin), fried mortadella, and smoked jalapenos. Drizzle with the malt vinegar emulsion before serving.