Smashed Summer Potatoes
Can you tell it was a market day? Yum. I’m still trying to figure out what is my favourite summer food.
One might guess asparagus, berries, tomatoes or corn… but then there is the humble potato. Nothing screams summer dinner to me more than every including a cob of fresh corn, green beans and early treasures like baby red potatoes.
There are about five thousand varieties of potatoes and ALL of them have to start out as babies.
These small, young thin skinned delights have just started to be robbed from the ground and sent to market on the same day. They are waiting to be boiled up and melt in your mouth.
SMASHED SUMMER POTATOES
12 – 15 Baby New Potatoes
3 Tablespoons Olive Oil (about)
2 Garlic Greens, diced
Zest of 1/2 Lemon
Salt & Pepper to taste.
In a large saucepan, boil the potatoes until fork tender or alternatively, microwave in a large oven safe bowl, on high, for 18 minutes.
Drain and score the bottom of each potato crosswise. Place knicked side down and smash each potato with your thumb or the back of a spoon to flatten.
Heat olive oil on medium high and sauté each side for about 3 – 5 minutes or until equally golden and crisp.
Remove potatoes to serving plate, reserving the remaining oil in the pan.
Add diced garlic greens to the oil, adding more if necessary, sautéing to infuse the oil.
Pour the greens over the potatoes. Sprinkle with salt, cracked pepper and lemon zest.