People often ask where I learned to cook. My grandmother and mother were both amazing cooks and I have such fond memories of time spent with them in the kitchen as a child.
When I was a teenager, one of my best friends in New York did a lot of catering for events and parties. I spent hours in her kitchen helping and immersing myself. While our cooking styles and flavors are very different, I always love asking her for new ideas and secrets. I love listening to what flavors and spices she is using and then taking her ideas and changing things around a bit to customize the recipe to make it my own. This is a potato recipe that has recently turned into a huge favorite. I made them last weekend and am already craving them again!
SMASHED ROASTED POTATOES
I like using baby Yukon Golds. But you could use red potatoes too.
Boil the potatoes until they are almost soft (keeping them a bit firm is ok – as they are still going to cook longer in the oven).
While the potatoes are boiling, preheat your oven to 400-450 degrees.
Lay the potatoes out on a parchment-lined baking sheet. (At this point you could wait and continue the rest of the cooking for a dinner party and serve them hot). I then use a water glass (nothing fancy) and a press down each potato until it is slightly smashed down. Drizzle with olive oil.
Bake for 20 minutes. (Toss them and check on them after about 10 minutes.) The skins should get nice and crispy. Finish with coarse sea salt and pepper and a fresh herb. I have made them a few times with flat leaf parsley. This weekend I had chives. You can also add some roasted garlic for a nice kick.