Smashed Potatoes

1½ KG bag yellow creamer potatoes (fingerling will also work)

½ bunch fresh dill, chopped

2 garlic cloves, roughly chopped

¼ cup olive oil

2 tablespoons kosher salt

Pepper, to taste

Zest of ½ a lemon

Greek yogurt

Salmon Roe

Place potatoes in a medium-size pot and add water until just covered. Add salt and stir. Bring pot to a boil over medium heat, and cook until the potatoes are tender but not falling apart, about 30 to 45 minutes.

Remove potatoes from the water and allow to cool to the touch. Once cool enough to handle, using your palms, gently smash the potatoes until somewhat flat but not broken in pieces.

Heat a medium-to-large cast iron with oil on medium heat. Once oil is sizzling, add the potatoes one by one. Do not crowd the pan (if you do, the potatoes will steam and won’t be crispy). Cook the potatoes, about 3 minutes on each side, until golden and crisp on both sides.

Once the potatoes are crisp on both sides, add dill and garlic and gently mix. Cook just a few seconds until garlic is very fragrant but not brown. (Be careful not to burn it.)

Remove the potatoes using a spatula and transfer to a serving plate. Add a few grinds of black pepper and the lemon zest.

Serve with Greek yogurt on the side.

RECIPE BY LAILA GOHAR