RED POTATO AND SHISHITO PEPPER HASH

PG tested

This might be one of the best potato dishes I’ve ever eaten. Although it’s called a hash, it’s really more of a salad with Sriracha mayo binding the crispy potatoes and peppers together. I used larger red potatoes so I had to quarter them after roasting. Crumbled queso fresco provides a creamy finish.

1½ pounds small red potatoes, scrubbed

1 garlic clove, finely grated ½ cup mayonnaise 1½ teaspoons Sriracha sauce

1 teaspoon fresh lemon juice Kosher salt, divided

⅓ cup vegetable oil 15 shishito peppers ¼ cup crumbled queso fresco 2 scallions, thinly sliced

Preheat oven to 400 degrees. Place potatoes on a foil-lined rimmed baking sheet and roast, turning halfway through, until tender, 30 to 45 minutes. Let cool before cutting in half.

Meanwhile, mix garlic, mayonnaise, Sriracha and lemon juice in a medium bowl to combine; season Sriracha mayonnaise with salt.

Heat oil in a large skillet, preferably cast-iron, over mediumhigh. Working in batches if needed to avoid overcrowding the pan, cook potatoes, undisturbed, until deep golden brown and crisp, 6 to 8 minutes. Add shishito peppers, toss to combine, and cook until peppers are lightly blistered in spots, about 2 minutes.

Using a slotted spoon, transfer potatoes and peppers to bowl with Sriracha mayonnaise and toss to coat; season generously with salt. Transfer potatoes to a platter and top with queso fresco and scallions.

Serves 4.