I haven’t gone to the grocery store in a month. Mostly out of pure laziness, but also because I’m enjoying throwing together all of my farmers market goodies and calling it dinner.
So this is what I had that I needed to use up. Does it look like dinner to you?
One of my favorite compliments is when someone says I look “smashing.” I love that word. It’s got such pizazz. Plus I like words with more than one meaning. Yes, you’ve discovered my geeky secret. I’m a word nerd. But hey, at least I’m a word nerd who cooks. Things could be worse. Anyway, I decided I wanted to make some “smashing” potatoes. And by smashing, I mean they will look and taste amazing, and I will also get to do some actual smashing! And what could be more fun than that?
One note on the actual smashing of the potatoes: we are not reinventing the sledge-o-matic here. Smash gently or you will have potato bits everywhere. I used the flat side of a meat tenderizer hammer thing, but anything will work to flatten these babies.
The farm fresh heirloom tomatoes with goat cheese and dill were the perfect complement to the potatoes and made for a simple, rustic meal that was quite satisfying. You can eat the tomatoes raw if you prefer, but I popped them under the broiler for a few minutes just to get warm and melty.
1-2 pounds small new potatoes
2 cloves garlic, minced
2 tbsp. olive oil
1/4 cup chopped fresh dill
Juice of half a lemon
Salt & pepper
Boil the potatoes until they are fork tender. Drain and let cool a bit. On a lined cookie sheet, place the potatoes and smash gently. I used the flat side of a meat tenderizer hammer, but you could use a regular hammer, the bottom of a glass, really anything you’ve got will work. Just don’t go too crazy with it or you will have flying potatoes instead of smashing potatoes.
Combine all other ingredients in a small bowl. Spoon olive oil and dill mixture over potatoes, making sure each one gets a little love. Bake for 20 minutes at 400˚ until they are a little crispy on the bottom and edges.
Broiled Tomatoes with Goat Cheese & Dill
1-2 large heirloom tomatoes
Salt & pepper
Slice tomatoes into thick (around 1/2″) slices. Place on parchment on a cookie sheet. Top with goat cheese, some chopped fresh dill and a sprinkle of salt & pepper. Drizzle with a tiny bit of olive oil. Broil for 2-3 minutes, until cheese is melted and tomatoes are warm.