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Two Summer Favorites: Panzanella Salad and Crispy Smashed Roasted Potatoes Recipe

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Two Summer Favorites: Panzanella Salad and Crispy Smashed Roasted Potatoes
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Ingredients

  • 3 cloves
  • oven to 350°. Heat ¼ cup of the oil and butter together in a large ovenproof
  • slice in half. For larger tomatoes, core and slice into medium cubes. Put
  • tomatoes in a large bowl, add vinegar and remaining ¼ cup oil, then season to
  • 12 to 15 baby red or yellow potatoes
  • (about 1-1/2 oz. each;
  • 1/2 to 2 inches in diameter)
  • 1/2 cup extra-virgin olive oil or
  • melted duck fat or butter
  • Boil
  • the potatoes:
  • 1. Put the potatoes in a large saucepan
  • (preferably in one layer) and cover with at least an inch of water. Add 2 tsp.
  • kosher salt to the water. Bring the water to a boil over high heat, reduce to a
  • simmer, and cook the potatoes until they are completely tender and can be
  • Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over

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