Smashed Veggies: Potatoes and Peas

A couple of weeks ago, we got the cutest little baby red potatoes with our CSA box. I wasn't sure what I'd do with them, but I was sure that I wanted to keep their shape (so no mashed potatoes). I decided to roast them in olive oil, salt and pepper, but when I took them out of the oven, I decided that they weren't crisp enough on the outside for my taste. What to do to make sure to get all sides nice and crispy? Smash them down and fry them up in a little butter! This was so delicious that my daughter (who loves veggies, but has a middling relationship with potatoes) begged for more. These potatoes were perfectly crispy on the outside and velvety on the inside.

We also had some frozen peas and some lovely fresh basil from the CSA box on hand, so I decided to create a plate of smashed veggies. :-) We actually had had something similar when we were in Stockholm in March, and all of us loved it, so I tried to recreate it at home. It was a smashing success! (Terrible pun intended...) This dish was so easy to make and really brightened up the plate. Just boil the frozen (or fresh) peas in some salted water for a few minutes. Drain them, add a tiny bit of milk or cream, some salt and pepper, and some chopped basil (maybe a teaspoon or two, depending on how much you like basil). Then smash away until they're as smooth as you'd like them. And voilà! An easy, healthy weeknight side.

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