This is a great recipe for a weeknight dinner. It's simple & delicious. I had a large bag of Almond Meal from my obsession with Macarons - which I was never able to master, BTW - that was just perfect for the Almond crust. I really liked mixing Lemon Zest into the Almond coating.
Smashed Roasted Potatoes
Wash however many new potatoes you'd like - I made a dozen Yukon Gold ones.
Boil them in salted water until tender - about 20 minutes - and drain.
Pre-heat the oven to 450 degrees.
Line a baking sheet with parchment paper and drizzle with olive oil.
Evenly space the potatoes out on the sheet, then smash with the bottom of a glass.
Drizzle more olive oil on top of the potatoes and sprinkle them with Truffle Salt and freshly ground pepper.
Bake for 30 minutes.
Line a baking sheet with foil and lay the asparagus on it.
Drizzle with Lemon Olive Oil.
Sprinkle with Mural of Flavor and Sea Salt.
Place in for 15 minutes (half-way through the baking time for the potatoes).
|Tree Swallow protecting its nest - Ventura Harbor, CA|