Smashed PotatoesLevel of Difficulty: Easy
Adapted from the More from ACE Bakery cookbook
twelve 3-inch (7.5-cm) diameter boiling potatoes
½ tsp. (2.5 mL) kosher salt
Extra-virgin olive oil
coarse sea salt
freshly squeezed lemon juice
minced fresh chives
Boil the potatoes in a pot of salted water until cooked through, about 20 to 25 minutes. Drain and wrap in a kitchen towel. Using the heel of your hand, press gently on the potatoes until the skin breaks and they are lightly squashed.
Transfer the potatoes to a serving platter. Drizzle very generously with olive oil and sprinkle with coarse sea salt. Squeeze a touch of lemon juice over the potatoes and sprinkle with chives before serving.
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