8 small russet potatoes, scrubbed

4 Tablespoons BD EVOO

1 teaspoon BD ground pepper

½ teaspoon BD salt

For the Dressing:

Zest of 2 limes

3/4 cup lime juice

3 Tablespoons of BD Cask 8 Vinegar

2 teaspoons BD Honey

1 cup chopped Cilantro

¾ cup BD unsalted Peanuts, chopped

4 Tablespoons Jalapeno BD Olive Oil

2 teaspoons BD minced garlic

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper

Make cuts in each potato, about every 1/8 to ¼ inch apart deeply into the potato but not all the way through. Brush the potatoes, coating well, with BD Extra Virgin Olive Oil. Season the potatoes with salt and pepper. Roast until golden brown and crispy, 1 to 1 ¼ hours.

While the potatoes are baking, whisk BD Jalapeno olive oil, lime juice, BD Cask 8 Vinegar, and BD honey in a small bowl. Add the lime zest, cilantro, BD peanuts, BD minced garlic and mix well.

Serve the potatoes drizzled with the dressing.

Serves 8