with Smashed Potatoes
From the recipe box of travel writer Carole Terwilliger Meyers.
There is something very satisfying about smashing these little potatoes. I was able to let off some of my pent-up COVID-pandemic steam. I improvised by adding the salmon in at the same time for cooking, and it came out perfectly! I like to serve this with a nice chilled Chardonnay.
1-1½ pounds small (1-2 inches) potatoes (I like to use a bag of mixed-color potatoes I get at Trader Joe’s)
Put in a large saucepan and cover with cold water to 1-inch above.
1 Tbl. salt
Add to the water. Cover, and bring to a boil. Uncover, and continue to boil until potatoes are soft when pierced with a fork, 15 to 20 minutes. Drain potatoes in strainer and let sit until dry.
1/3 cup olive oil
5 cloves garlic, finely chopped
fresh-ground black pepper
Mix together in a small bowl. Place the potatoes onto a baking sheet. Using the bottom of a small juice glass, gently but firmly smash each potato (crack the skins, flatten slightly, keep potatoes mostly intact). Top each potato with some of the olive oil mix. Sprinkle with more pepper to your taste.
1 pound salmon filets
Sprinkle salmon with juice from half of the lemon. Place on a separate pan lined with foil (this makes clean-up easy), and put into the oven on a separate level from the potatoes.
450-degrees, for about 20 minutes–or until the potatoes are golden brown and salmon is done through and flaky.
With a metal spatula, transfer potatoes and salmon to a platter. Sprinkle salmon again with the remaining lemon juice.
(www.berkeleyandbeyond2.com; copyright Carole Terwilliger Meyers)