Saturday, December 8, 2012

Smashed Potatoes

I had the best time entertaining last night.

Of course the company was wonderful, but I also did something
a bit differently

We made tapas kinds of things and put them all 
out on the table at once, 

Seared scallops (first of the season, fresh caught in our local waters)
Oysters (also local) sautéed broccolini, fried chic peas, stuffed mushrooms,
pate, cheeses, nuts, figs, olives, smashed potatoes and more

I added some raw brownies towards the end of the night,
but that is the only time I had to get up.

I didn't miss any of the lively conversation, or break the mood of the table
by clearing and serving
It was so pleasant and easy

There was lots of laughter,
 even a bit of dancing before we all sat down

I am strongly reminded of how important
it is to choose to surround yourself with good people

and oh so fortunate that these good people want to be around me

A big hit of the night was my smashed potatoes served
with Yellow Birch Farm greek style yogurt


Heat your oven to 450 degrees
Meanwhile, simmer small to medium sized potatoes
in salted water until cooked all the way through, but not falling apart
A knife will go through them easily

Drain and place them 2 inches apart on a lightly oiled baking tray

With your hands and a pot holder or paper towel
to protect yourself from the heat,
Smash the potatoes down to flatten them to about 3/4" thick

Drizzle them with oil - not olive, it will burn - I use grapeseed 
and sprinkle them liberally with sea salt - Maldon's if you have it

Place in your hot oven and roast the smashed beauties
until they are crisp and deep golden brown on the outside

Serve immediately. 
 They are great plain, but the yogurt turns them into a celebration

Enjoy yourselves!

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