Spiced Kefta

Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and…

Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and bagels. Similarly, France has been blessed to have beans for cassoulet, chocolat chaud (hot chocolate), and croissants.

As a cook, I like dipping into various cuisines and cultures and lately, I’ve been working on Tahdig, a Persian rice dish that’s cooked on the stovetop until the bottom gets crusty, which can take an hour or longer, and requires some patience. Once done, you take a leap of faith and turn it out onto a plate so the crispy part (the tahdig) forms a golden, crackly crown on top of a bed of fragrant, saffron-infused rice…if you do it right.

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Tzatziki Sauce

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.&#…

Today, we are talking about Tzatziki! If you aren’t sure how to pronounce tzatziki, let me help you out, all of those Zs are a little tricky.  Tzatziki is pronounced tuh-zee-kee. It comes from a Persian word that means “herb mixture.” Tzatziki is a dip (sauce) that originated in the Middle East. It has a…

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Buttermilk Fattoush

One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently…

One of my very favorite salads is Fattoush. There are various versions of the salad, whose name comes from fatta, which refers to the crumbled or torn pieces of flatbread in the salad. But I’ve never had Fattoush with buttermilk dressing, so was intrigued when I saw a recipe for it in Falastin: A Cookbook by Sami Tamimi and Tara Wigley, a book which eloquently presents and reflects on Palestinean cuisine, its history, its people, and its culture. As soon as I got the book, the first thing I said to myself was, “This is one of the best books of the year.” It’s a great book.

A few years back, Sami told me that he was going to do a cookbook that updated the dishes and recipes of his homeland, making them relevant to today, just as he and Yotam Ottolenghi did for the diaspora of Middle Eastern foods in their previous books. Sami admits that this is a non-traditional Fattoush, one that his mother made, but likes it so much that he wanted to share it.

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Roasted Tomato Basil Soup

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time fav…

This classic Roasted Tomato Basil Soup is made with roasted tomatoes, fresh basil, and garlic. . Serve a grilled cheese on the side for the ultimate comforting meal! Is there anything better than a bowl of tomato basil soup? It’s one of my all-time favorites! It always hits the spot.  It has fresh, familiar flavors…

The post Roasted Tomato Basil Soup appeared first on Two Peas & Their Pod.

Grilled Marinated Peppers with Burrata and Breadcrumbs.

These grilled peppers are life changing! I realize that’s dramatic. But it’s me! What else do you expect? Plus, they’re really life-changing. Oddly enough, I have another pepper recipe coming for you too. One today, then another in a week or two (hint hint, they are stuffed!)  All the summer pepper feels! If you adore […]

The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.

These grilled peppers are life changing!

grilled peppers with burrata and sourdough breadcrumbs

I realize that’s dramatic. But it’s me! What else do you expect?

Plus, they’re really life-changing.

halved bell peppers ready for the grill

Oddly enough, I have another pepper recipe coming for you too.

One today, then another in a week or two (hint hint, they are stuffed!) 

All the summer pepper feels!

peppers right off the grill

If you adore all things tart and briney like I do, you will just flip over these peppers! They are grilled first, then covered in a delicious vinaigrette. 

And then! We stuff them with burrata cheese and obviously all is right in the world.

grilled marinated peppers with burrata on top

Oh but then! Lots of thens, I know.

We add toasted sourdough crumbs or croutons (whatever you’d like to call them) for crunch.

Tons of fresh herbs. 

More drizzles of vinaigrette. 

So.much.flavor. 

I can’t even stand it! 

cheesy burrata

The grilled marinated peppers are almost better than roasted red peppers. We have so many jars in our pantry because they are one of our favorite food – we use them in pasta, on pizza, to make sauce – everything. 

These are just as good! Probably better. The smokiness from the grill adds so much flavor that you’ll want to put these on everything too. 

grilled peppers with burrata and sourdough breadcrumbs

There are a few different ways you can serve this. If you’re making it at home for a summery snack or dinner, make it like this. Keep the peppers whole, throw some burrata and breadcrumbs inside and enjoy with a knife and fork.

If you want to make this for a party or a pool snack, like a gathering with friends where it could be more of an appetizer, slice the peppers. Throw the sliced peppers on a plate with the vinaigrette and cover with a ball of burrata. Serve it with slices of sourdough instead of the crumbs.

The dish is super versatile.

up close burrata with herbs and croutons

Also, summery snack is my favorite thing. When I hear “summery snack” I think of a 5PM snack, when you’re enjoying happy hour with a chilled glass of white wine on the patio that accidentally turns into dinner. Those are the best kind! 

This is the best kind.

grilled peppers with burrata and sourdough breadcrumbs

Grilled Peppers with Burrata and Breadcrumbs

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Grilled Marinated Peppers with Burrata and Breadcrumbs

These grilled peppers are life changing! Marinated with a delish vinaigrette, covered with burrata and topped with sourdough crumbs.
Course Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 bell peppers
  • salt and pepper
  • olive oil spray or for drizzling
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • pinch crushed red pepper flakes
  • cup olive oil
  • 3 slices sourdough bread, torn into pieces
  • 1 tablespoon butter
  • ½ teaspoon garlic powder
  • 2 tablespoons fresh herbs, like thyme, basil, rosemary, plus more for sprinkling
  • 1 8 ounces ball burrata cheese

Instructions

  • Preheat the grill to medium-high heat. I like it to be around 500 degrees.
  • Slice the peppers down the center, cutting them in half from top to bottom. Remove some of the ribs and seeds. Spray or brush the peppers with olive oil. Sprinkle with salt and pepper.
  • Make the vinaigrette. In a bowl, whisk together the vinegar, garlic, a pinch of salt and pepper, crushed pepper flakes until combined. Whisk in the olive oil until emulsified.
  • Make the sourdough crumbs. Heat a skillet over medium heat and add the butter. Add in the torn sourdough pieces with a pinch of salt and pepper along with the garlic powder. Cook, tossing often, until crunchy and golden, about 5 to 6 minutes.
  • Place the peppers on the grill, cut side down. Grill for 5 to 6 minutes (or until golden and slightly charred), then flip and grill for another 5. Remove the peppers and place them on a dish. Drizzle them with a bit of the vinaigrette. Tear apart a ball of burrata and distribute it over the peppers. Drizzle on more vinaigrette. Top with the sourdough crumbs and fresh herbs.
  • Serve!

grilled peppers with burrata and sourdough breadcrumbs

Burrata is for lovers!

The post Grilled Marinated Peppers with Burrata and Breadcrumbs. appeared first on How Sweet Eats.

Squash and Zucchini Casserole

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan. Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know! Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash. Ingredients for squash and zucchini casserole This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need: Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly. Spices: garlic powder, onion powder, oregano, salt Olive oil or butter Parmesan cheese 2% milk Flour Seasoned Italian panko: this is […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.

Squash and zucchini casserole

Squash and zucchini go hand in hand in the summers. And what’s more homey than a squash and zucchini casserole? It’s got the vibe of Sunday dinners and summer evenings where the sun stretches into the late evening. This one is packed with flavor and quickly disappeared in our house. A light Parmesan sauce covers the tender squash, and it’s topped with crunchy breadcrumbs. It’s a cozy casserole that’s not too rich and heavy. Honestly, we couldn’t stop ourselves from shoveling in bites. Here’s what to know!

Want similar flavor with less effort? Try Roasted Zucchini and Squash or Grilled Zucchini and Squash.

Ingredients for squash and zucchini casserole

This squash and zucchini casserole has a short ingredient list! There’s only one special ingredients with some notes. Here’s what you’ll need:

  • Squash and zucchini: Weigh out the amount so that you use the right amount for the seasoning. Medium zucchini and squash can vary in weight greatly.
  • Spices: garlic powder, onion powder, oregano, salt
  • Olive oil or butter
  • Parmesan cheese
  • 2% milk
  • Flour
  • Seasoned Italian panko: this is the bread crumb mixture that contains seasonings and salt! You should be available to find it at your local grocery. If not, see the notes below.
Zucchini

Use Italian Panko or breadcrumbs, or this substitute

This casserole is made using Italian panko or breadcrumbs. What are they? Italian breadcrumbs have seasonings and salt added. This makes it easy to sprinkle onto the top of a casserole because it’s got lots of flavor and seasoning already. Italian breadcrumbs and panko are easy to find at most grocery stores. If you can’t find it, here’s a substitute:

  • Use regular panko or make homemade breadcrumbs.
  • To 1 cup of the plain panko or breadcrumbs, add: 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano, 1/8 teaspoon garlic powder and 1/8 teaspoon dried thyme, and 1/8 teaspoon kosher salt.
  • Use 1/2 cup in the recipe below and save the remaining for future recipes.
How to make bread crumbs with herbs
Try homemade Italian breadcrumbs if you can’t find storebought

How to make squash and zucchini casserole (basic steps)

The basic steps for making this squash and zucchini casserole! There are a few technique things to know, so review this first before going to the recipe below:

  • Slice & season the squash and zucchini. Three pounds might seem like a lot of squash and zucchini at first, but it condenses into a small baking dish. Slice it into rounds and season it in a bowl first to get even coating.
  • Cook the squash and zucchini: You’ll need your largest skillet for this one! The easiest way to cook it all is by covering it for a few minutes at a time. A lot of moisture will be released. Cook only until crisp tender: it takes about 6 minutes.
  • Add the sauce: To the same pan, you’ll add milk, flour whisked into a little milk (as a thickener), and Parmesan cheese. Let that cook for 2 minutes: it will thicken a little, but not much.
  • Top with breadcrumbs and bake! Finally, you’ll transfer everything to a small baking dish, top with breadcrumbs, and bake for 10 minutes.
Zucchini and squash casserole

Here’s why to rest after baking!

Once you’re done baking this squash and zucchini casserole, here’s the thing. It’s best to rest for at least 10 minutes after baking. Why? Two reasons:

  • Resting lets the sauce in the pan thicken. When the casserole is just baked, the sauce is fairly watery. As it cools, the sauce will thicken.
  • It also cools and sets the squash. The squash and zucchini are very hot once they come out of the oven. The rest time helps them come to warm and helps to set the texture.

Variation: gluten free casserole

Do you eat gluten-free? Here are a few options for making this a gluten free squash and zucchini casserole:

  • Panko / breadcrumbs: Gluten free Italian breadcrumbs and panko are easily available online these days. You can also sometimes find them at your local grocery. (If all you can find is plain, not Italian, see the section above about how to season your own.)
  • Flour: You can use gluten-free flour or cornstarch in place of the flour.
Zucchini and squash casserole

Ways to serve squash and zucchini casserole

This squash and zucchini casserole is easy to make! For us it’s more of a side dish for entertaining or a special meal, but you could also serve it on a weeknight if you’re an organized cook. Are a few ways to serve it:

This squash and zucchini casserole is…

Vegetarian. For gluten free, see the section above.

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Squash and zucchini casserole

Squash and Zucchini Casserole


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This squash and zucchini casserole is a total crowd pleaser! A cozy summer side dish, it’s topped with crunchy breadcrumbs and Parmesan.


Ingredients

  • 3 pounds zucchini and squash (about 2 medium zucchini and 2 medium squash)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons oregano
  • 1 3/4 teaspoons kosher salt, divided
  • 2 tablespoons olive oil or butter
  • 3/4 cup + 2 tablespoons shredded Parmesan cheese
  • 1/2 cup + 2 tablespoons 2% milk
  • 1 tablespoon flour
  • 1/2 cup seasoned Italian panko or Italian breadcrumbs (contains salt)*

Instructions

  1. Preheat the oven to 450 degrees Farenheit.
  2. Slice the zucchini and squash into 1/4-inch thick rounds. Place them in a bowl and stir them together with the garlic powder, onion powder, oregano, and 1 teaspoon kosher salt.
  3. In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini and squash. Cover the skillet and cook for 2 minutes, then uncover and stir. Cover again for 2 minutes and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned. Cook 2 minutes again, flipping the pieces carefully, until they are crisp tender.
  4. Reduce the heat to low. Add another 3/4 teaspoon kosher salt, 1/2 cup milk, 1 tablespoon flour whisked into 2 tablespoons milk, and 1/2 cup Parmesan cheese. Cook 2 to 3 minutes until slightly thickened.
  5. Pour the zucchini and squash into a small baking dish (2 quart or 11″ x 8″). Top with the seasoned Italian panko and another 2 tablespoons Parmesan cheese.
  6. Bake for 10 minutes until golden brown. Allow to stand for at least 10 minutes so the sauce thickens slightly. Serve with a slotted spoon.

Notes

*You can also make homemade Italian breadcrumbs: see Step 4 in How to Make Breadcrumbs.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Squash and Zucchini Casserole

More zucchini recipes

Got lots of zucchini? Here are a few more zucchini recipes you might enjoy:

  • Perfect Sauteed Zucchini Ten minutes in a hot pan makes this green vegetable truly irresistible.
  • Best Zucchini Bread It’s got the best flavor: cinnamon-scented, with just the right sweetness.
  • Grilled Zucchini Turns out, zucchini is at its best when it’s grilled. Throw thin slices on the grill and it comes out tender and charred, with an irresistibly smoky flavor!
  • Chocolate Zucchini Cake This chocolate zucchini cake recipe comes out so rich and chocolaty! It’s a family favorite that happens to be dairy free and gluten free.

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Potato Chip Frittata with Caramelized Onions.

Promise me that you will make a potato chip frittata this week! I KNOW. I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY. But not? I’ll make this one short and sweet.  We’re in survival mode here […]

The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.

Promise me that you will make a potato chip frittata this week!

potato chip frittata with fresh herbs

I KNOW.

I realize that last week I told you to roll your corn in hot cheetos and now I’m saying to put potato chips in your eggs. SORRY.

But not? I’ll make this one short and sweet. 

eggs, cheese and herbs in a bowl

We’re in survival mode here in 2020. Let’s just try all the things.

So, this frittata is special because we’re going to throw in a bunch of kettle cooked chips. 

OH MY YES.

Chips are never the first snack that I reach for, but if kettle cooked chips are in my face, I cannot resist. Like, AT ALL. They are just so perfectly crispy and crunchy. 

potato chips stirred into the frittata mixture

I saw a version of this recipe and am pretty sure it’s supposed to mimic a spanish omelet made with very thinly sliced potatoes. It’s not traditional at all, but this is so wildly good. We couldn’t believe it. 

They used salt and vinegar chips. Which have always been my absolute FAVORITE chip! You can use regular potato chips, salt and vinegar… maybe even BBQ chips! Or ranch! Go old school with sour cream and onion?

Basically whatever you love. Use it. 

frittata mixture in a bowl

The frittata has a bunch of other delicious components too:

It starts with caramelized onions, The best best best. These take awhile, but they are worth it.

There are lots of chopped herbs, like basil and parsley and chives and rosemary. 

Of course, it has cheese too!

Then the chips. Crunch crunch crunch.

potato chip frittata with fresh herbs

I like to do the onions on the stovetop, pour everything into the skillet and finish it in the oven. This gives it a fluffy, almost souffle-like texture and it takes a lot of guesswork out of it too! 

sliced potato chip frittata with fresh herbs

It’s a perfect breakfast, brunch, lunch or dinner situation. Leftovers are great. It’s delicious hot or cold. Really, it has all the things that make for a wonderful meal.

So, what I’m saying is that it doesn’t get any better than this!

potato chip frittata with fresh herbs

Potato Chip Frittata

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Potato Chip Frittata

This potato chip frittata is made with tons of fresh herbs and caramelized onions! It's the perfect breakfast, lunch or dinner. Delicious!
Course Breakfast
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 2 tablespoons butter
  • 1 sweet onion, thinly sliced
  • salt and pepper
  • 6 large eggs
  • 3 tablespoons heavy cream or half and half
  • cup chopped fresh herbs, like parsley, basil, thyme, chives and rosemary
  • 2 garlic cloves, minced
  • 1 cup freshly grated mozzarella or provolone cheese
  • 2 ½ cups kettle cooked potato chips
  • parmesan cheese, for sprinkling
  • extra chopped fresh herbs, for garnish

Instructions

  • Preheat the oven to 400 degrees F.
  • Heat a 10-inch oven-safe skillet over medium-low heat and add the butter. Stir in the onions with a pinch of salt and pepper. Cook, stirring often, until the onions caramelized, about 30 minutes. Turn off the heat.
  • In a large bowl, stir together the eggs, cream, herbs, garlic, mozzarella cheese and caramelized onions. Stir in a pinch of salt and pepper. Whisk until combined. Stir in the potato chips.
  • Pour the mixture into the same skillet where you caramelized the onions. Stick the skillet in the oven and bake the frittata for 10 to 15 minutes, or until it’s set in the center. You want the eggs set - if they aren’t, bake it for another 2 minutes and check again.
  • Remove it from the oven and sprinkle with parmesan and extra herbs. Slice it into squares or wedges - whatever you prefer. This tastes great hot or cold! The leftovers from the fridge are great too.

Notes

inspired by serious eats

potato chip frittata with fresh herbs

So good for a picnic too!

The post Potato Chip Frittata with Caramelized Onions. appeared first on How Sweet Eats.

Fresh Corn Soup with Herbed Croutons

This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh!

Fresh Corn Soup with Herbed Croutons
This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh!

Watermelon Feta Salad

Watermelon Salad –  an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite!  Watermelon is probably my favori…

Watermelon Salad –  an unexpected concoction of watermelon, mint, feta cheese, and red onion. This watermelon salad is surprisingly perfect in every way, blending sweet and savory in one delicious bite!  Watermelon is probably my favorite thing about summer. I eat it every day without fail. I think I have an obsession. I love eating…

The post Watermelon Feta Salad appeared first on Two Peas & Their Pod.

Buttermilk Herb Smashed Potato Salad.

Oh my… you’ve got to make this smashed potato salad happen! By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK. Yes. I said it.  They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in […]

The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.

Oh my… you’ve got to make this smashed potato salad happen!

buttermilk herb smashed potato salad

By now I think we’re all equally obsessed with smashed potatoes. I make them several times a month, if not several times a WEEK.

Yes. I said it. 

crispy smashed potatoes

They are just so crispy and crunchy and salty and wonderful. Almost like potato chips in a way!

While they are perfect on their own and I love them as a side (Eddie requests them CONSTANTLY), I also like to dip them in sauce or dressing.

And both of those options are great. But since I can’t control my desire to find different ways to make things, even my favorite things, I turned said smashed potatoes into a smashed potato salad.

Oh and I’m in love with it. YEP.

smashed potatoes in a bowl

You have to really love smashed potatoes to make them into a salad, because here’s the thing: it’s a little extra work. You know? There are a few steps – you have to boil the potatoes, smash them, roast them, and THEN you take them and cover them in a homemade dressing.

It’s slightly high maintenance for something that doesn’t appear high maintenance. I promise it’s worth it if you’re feeling something different that regular old smashed potatoes.

chopped dill and chives

The dressing is SO GOOD. I don’t think it’s a huge secret that I’ve never loved creamy potato salad. Some of you might have even found my blog from this roasted potato salad. It blows my mind how many of you still make that recipe all these years later.

While I have warmed up (slightly) to the idea of creamier potato (and pasta) salads, a very light coating of dressing is still my favorite. This is an almost-ranch dressing. I’ve made homemade ranch before and you can find it here.

herb buttermilk dressing

But I love how herb loaded and refreshing and light this dressing is. It barely coats the smashed potatoes and still allows their original flavor to shine. 

And since the potatoes are smashed, they take on even MORE flavor if that’s possible. Season from the ground up – starting with the smashed potatoes, and you will adore the end result. 

pouring dressed on smashed potatoes

Okay and yes I realize that this salad sort of looks like… nothing special.

Right? 

It doesn’t look wildly spectacular and even seems rather simple in flavor.

buttermilk herb smashed potato salad

But! I’m here to tell you that the texture of the crisp, smashed potatoes plus the herby, refreshing buttermilk yogurt dressing is UNREAL. 

It’s delicious served warm, when the potatoes come right out of the oven.

And it’s wonderful served at room temp once the potatoes have cooled.

It’s even good straight from the fridge. Because FLAVOR.

Make it for friends. Make it for dinner. Or make it just for you!

buttermilk herb smashed potato salad

Smashed Potato Salad

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Buttermilk Herb Smashed Potato Salad

This smashed potato salad is made with crispy, smashed baby gold potatoes and tossed with a buttermilk herb yogurt dressing.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2.5 pounds baby yukon gold potatoes
  • 1 to 2 tablespoons olive oil
  • pinch of kosher salt and pepper

buttermilk herb dressing

  • ¼ cup plain greek yogurt
  • cup buttermilk
  • 2 garlic cloves minced or pressed
  • 2 tablespoons chopped fresh chives plus more for garnish
  • 2 tablespoons chopped fresh dill plus more for garnish
  • 2 teaspoons dijon mustard
  • pinch of kosher salt and pepper

Instructions

  • Preheat the oven to 450 degrees F.
  • Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly. (Note: you can do this ahead of time and store the potatoes in the fridge.)
  • Brush a baking sheet with 1 tablespoon of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes. Sprinkle the potatoes with the salt and pepper.
  • Place the sheet in the oven and roast the potatoes for 25 to 30 minutes, until golden and crispy. Make the dressing while the potatoes roast. Remove the potatoes from the oven and let them cool slightly. Place the potatoes in a bowl and cover with the dressing, tossing well. Add a few handfuls of extra fresh herbs. Taste and season additionally with salt and pepper if needed. You might need more - this will depend on how seasoned your potatoes are before roasting.
  • Serve immediately. You can serve this warm or cold - it is your preference. This is best eaten after it is made, but refrigerated leftovers do taste good and you can heat them up too!

buttermilk herb dressing

  • Whisk the dressing together in a bowl. You can do this an hour or so ahead of time - or even more, I just prefer the herbs to be super fresh. Store any leftovers of this in the fridge for 3 to 5 days!

buttermilk herb smashed potato salad

It is so perfect!

The post Buttermilk Herb Smashed Potato Salad. appeared first on How Sweet Eats.