warm smashed potato salad

serves 4

12 ounces new potatoes

Extra virgin olive oil

Salt and freshly ground pepper

1 clove garlic, sliced in half

Juice of 1 meyer lemon

Splash of red wine vinegar

Fresh chopped parsley

Preheat oven to 450ºF. Add potatoes to a cast-iron skillet and toss with a drizzle of olive oil; season with salt and pepper. Roast until tender enough to pierce with a fork, about 35 minutes.

Using a flat meat tenderizer or flat-bottomed glass, press the potatoes down to smash them slightly—just until the sides burst. Turn oven up to 500ºF, return pan to oven with potatoes and cook for 15 more minutes, turning halfway through to crisp both sides.

Meanwhile, rub a deep bowl with the cut sides of the garlic. Add an amount of olive oil double to the amount of juice from the lemon (so, 1 tablespoon of juice means you’ll need 2 tablespoons of olive oil, and so on) to the bowl. Add the vinegar and whisk until it looks creamy—you’ve just created an emulisification (fancy word for properly blending the oil and vinegars). Season with salt and pepper to taste, remembering the potatoes have already been pre-seasoned in the pan.

Add the warm potatoes to the bowl with a bit of parsley and toss well to coat. Let sit for 5 minutes to soak up the dressing. Serve warm.