(^82) | SOUTHERN LIVING
Smashed Fingerlings
with Butter and Sage
ACTIVE 35 MIN. - TOTAL 55 MIN.
SERVES 6
Waxy fi ngerlings add interest to
this toothsome smash that’s loaded
with fl avor.
2 qt. water
1⁄2 cup white vinegar
1⁄2 Tbsp. kosher salt
1 1⁄2 lb. fi ngerling potatoes
(about 18 potatoes)
1 cup (8 oz.) unsalted butter
3 garlic cloves, smashed
1⁄4 cup fresh sage leaves
4 oz. Parmigiano-Reggiano cheese,
fi nely shredded (about 1 cup)
1 tsp. fl aky sea salt
(such as Maldon)
1⁄2 tsp. black pepper
- Preheat the oven to 500°F.
- Bring the water, vinegar, and kosher
salt to a boil in a large saucepan over
high. Add the potatoes, and cook until
just tender, about 20 minutes. Drain the
potatoes, and let cool slightly, about 3
minutes. - Heat the butter, garlic, and 3
tablespoons of the sage leaves in a
small saucepan over medium until the
butter is melted; remove from heat.
Chop the remaining sage leaves, and
reserve for garnish. - Place the potatoes on a work surface,
and gently fl atten using the bottom of a
heavy saucepan or skillet. Line 2
rimmed baking sheets with parchment
paper, and lightly grease with cooking
spray. Transfer the smashed potatoes to
the prepared baking sheets. Brush tops
of potatoes with some of the melted
butter mixture. Reserve the remaining
butter mixture in pan. Bake potatoes in
the preheated oven until slightly golden
around edges, 6 to 8 minutes. Rotate
the pans, turn the potatoes over, and
sprinkle with 1⁄2 cup of the cheese. Bake
until the cheese is browned and
potatoes are crispy around the edges,
about 5 to 7 minutes.
5. Meanwhile, cook the reserved butter
mixture in the saucepan over medium
until browned and toasty. - Place the potatoes on a platter,
drizzle with cooked butter mixture, and
sprinkle with reserved chopped sage,
sea salt, pepper, and remaining 1⁄2 cup
of cheese.
Braised Leeks
with Fried Capers
ACTIVE 20 MIN. - TOTAL 45 MIN.
SERVES 12
Fried capers add a welcome crunch to
meltingly tender leeks.2 Tbsp. plus 1⁄4 cup canola oil
6 medium leeks, rinsed, halved
lengthwise, tough outer layers
removed, and tops trimmed
1⁄2 cup dry white wine
1⁄2 tsp. kosher salt
1⁄2 tsp. black pepper
3⁄4 cup vegetable stock
1 tsp. lemon zest, plus 2 tsp.
fresh juice (from 1 lemon)
1⁄4 cup capers, drained
2 Tbsp. chopped fresh fl at-leaf
parsley- Heat 2 tablespoons of the canola oil in
a large cast-iron skillet over medium-
high. Add the leeks, cut side down, in a
single layer. Cook until lightly golden,
about 4 minutes. Turn the leeks, and
cook until the leeks begin to become
tender, about 3 minutes. Turn the leeks
back to cut side down.
2. Add the wine, salt, and pepper, and
stir gently to loosen the browned bits
from the bottom of the skillet, keeping
leeks in a single layer. Cook until the
liquid is reduced by half (about 1⁄4 cup).
Add the vegetable stock, and bring the
liquid to a boil. Cover, reduce the heat to
medium-low, and simmer until the leeks
are softened, about 15 minutes. Uncover
and simmer until completely tender,
about 10 minutes. Increase the heat to
high, and cook until the liquid has
thickened slightly and reduced by half
(about 1⁄4 cup), about 2 minutes. Stir in
the lemon juice, and keep warm. - Heat the remaining 1⁄4 cup oil in a
10-inch skillet over medium-high. Fry
the capers in hot oil, stirring often, until
the capers are crispy and burst open,
about 2 minutes. Using a slotted spoon,
transfer the capers to a plate lined with
paper towels to drain. Combine the
parsley, lemon zest, and capers in a
small bowl. Sprinkle over the leeks, and
serve immediately.