This side dish looked incredibly fast and simple–two of my favorite words when it comes to cooking! Plus, I’ve been finding Food & Wine‘s recipes seem pretty reliable to be tasty and pretty. True to the 4 ingredient list, this recipe was speedy to prep and left me with time to make my main course, Triple Orange Glazed Pork Chops, while they roasted in the oven. I used purple and regular yellowish fingerling potatoes.

Into the oven they go ©Everyday Cooking Adventures 2013

40 minutes was the perfect timing. When you turned them over they were browned and crispy on the top but nice and mushy on the inside. The jalapeños had absolutely no heat because the seeds and baking removed it. They just added a nice peppery flavor and crunch. I will make this side dish again and again! Here’s my highly recommended jalapeño potatoes: #f&w #foodandwine

©Everyday Cooking Adventures 2013

Food & Wine’s Jalapeño Roasted Potatoes

Ingredients:

• 3/4 pound fingerling potatoes, halved lengthwise
• 2 Tbsp extra-virgin olive oil
• 1 large jalapeño, sliced into 1/4-inch rings and seeded
• Salt and freshly ground pepper

Directions:
1. Preheat the oven to 450°F. Place a rimmed nonstick baking sheet in the oven to preheat.
2. In a bowl, toss the potatoes with the oil and jalapeños and season with salt and pepper. Transfer the potatoes to the baking sheet, turning them cut side down.
3. Roast on the upper rack for about 35 minutes, until the potatoes are tender and golden, and serve.