I seriously think that my generation’s meals were ruined by the constant message that salt was dangerous to our health. I only just recently came to this conclusion, when I went to our local farmer’s market in Carefree AZ and bought the most delicious salsa that was absolutely perfectly delicious because salt was so obvious — I ate a handful of homemade tortilla chips dipping every new bite enthusiastically into that salty, acid-y salsa, eyes rolled back as I enjoyed the delicious flavor.

I love this potato recipe from Ray Garcia as a side dish for ANY meal you serve, and as a welcome departure from rice. I had time to make avocado salsa while the potatoes were roasting; it’s a delcious, creamy, cooling complement to the salty, crispy potatoes, spicy jalapeños.

4 Servings

Ingredients

• 1 1/2 pounds fingerling potatoes
• 6 tablespoons olive oil, divided
• 3 1/2 teaspoons kosher salt, divided
• 1/2 cup chopped yellow onion
• 1/3 cup cold water, plus more as needed
• 1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped
• 3/4 cup chopped fresh cilantro leaves and stems, divided
• 2 tablespoons fresh lime juice
• 1 small avocado, pitted
• 1/2 cup pickled hot jalapeño slices, plus 1 1/2 tablespoons pickling liquid 
• 2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Directions

1. Preheat oven to 350°F. Toss the potatoes with 2 tablespoons oil, and 1 teaspoon salt and put them on a rimmed baking sheet, spread in a single layer. Bake in preheated oven until tender, 30 to 40 minutes. Remove from oven.
2. Raise the oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness, keeping them in a single layer. Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.
3. While potatoes bake, put the onion, 1/3 cup water, serrano pepper, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender and whirl until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.
4. Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Eat ’em up!