Thursday, October 4, 2012

Guest Post From Crop Share Members

The Lepine family has joined our Crop Share program for the first time and they are loving it! They were kind enough to share one of their recipes with us and the rest of the Crop Share members.

Smashed Roasted Potatoes
Serves: 6-8

2 lb. medium Yukon Gold or red-skinned potatoes
2 tsp. kosher salt
¼ freshly ground black pepper
1/3 cup extra virgin olive oil

Preheat oven to 350 degrees. Wrap each potato individually in foil. Place on a
rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
Unwrap potatoes and arrange on same baking sheet. Set another rimmed
baking sheet over potatoes, rimmed side up, and press gently to smash potatoes
without breaking them apart. Season with salt and pepper; drizzle with half of the
oil. Carefully turn potatoes to coat.
Preheat over to 500 degrees. Roast potatoes for 15 minutes. Drizzle with
remaining oil, turn to coat, and continue toasting until crispy and golden brown, 25-
30 minutes.

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