This morning’s guest in Molly’s kitchen is a chef who knows her audience. Chef Risa Lichtman of Sapphire Hotel is sharing her recipe for smashed potatoes and ranch dressing.

SMASHED POTATOES

makes 4-6 side servings

2 lb small potatoes

2 tbsp butter, cut into small cubes

salt & pepper

olive oil

Preheat oven to 400 degrees, and place a rack in the bottom ⅓ of the oven. Oil a sheet tray and set it aside. Bring a large pot of heavily salted water to a boil. If potatoes are not all similar sizes, cut the bigger ones in halves or quarters. Add potatoes to water, turn down heat slightly and simmer for 12-15 minutes. Potatoes should be just fork tender, not all the way cooked through - you can test by piercing with a fork and if it goes in fairly easily then they’re done. Strain potatoes and place on sheet tray.

Using a pan with a flat bottom, gently press onto the potatoes until they’re smashed down to about ½” thick. You shouldn’t have to press too hard! Try to keep the individual potatoes in tact, but it’s okay if they break up a bit because all of that will become delicious crunchy bits. Scatter the butter around the potatoes, sprinkle 1 tsp salt over them, fresh pepper, and another drizzle of olive oil. Place in the oven and cook for 15 minutes. Flip potatoes, cook for another 12-15 minutes, until well-browned with crisp bottoms.

Serve with a drizzle of burnt onion ranch over the top of them.

BURNT ONION RANCH

makes 2 cups

¼ bu parsley

¼ bu dill

1 spring onion or 1 bunch scallions

4 cloves garlic

1 cup mayo

½ cup sour cream

1 lemon

¼ cup buttermilk

¼ cup EVOO plus extra

salt & pepper

Slice onion bulb into thin strips & keep the greens in tact. Drizzle with olive oil and ¼ teaspoon salt. Heat up a grill pan (or a regular pan) to hot, give it a drizzle of oil then place the onions in the pan and weigh down (with a medium weight, flat-bottom pan), allowing onions to take on deep grill marks. Flip and weigh down again. Remove from heat once they’re well charred & sweated down.

Add garlic, parsley, dill and burnt onions to the food processor and pulse until well broken up. Add sour cream, mayo, juice of 1 lemon and ¼ tsp salt, and pulse until well processed. Drizzle in a ¼ cup buttermilk and then a ¼ cup olive oil. Taste for seasoning, adding more salt or lemon as desired.

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