Roasted Potatoes with Preserved Lemon Garlic and Chiles

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
• ⅓ cup plus 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1 large or 2 small jalapenos, sliced into ⅛-inch rounds (about ¼ cup), seeds removed if less heat desired
• 1 tablespoon finely chopped garlic (from 2 to 3 cloves)
• ½ small red onion, thinly sliced (½ cup)
• 1 Sarah's Preserved Lemons , chopped (½ cup)
• ¾ cup packed parsley leaves (flat leaf, curly leaf, or a combination)
• ¼ cup packed fresh mint leaves
• 1 teaspoon fresh lemon juice

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