Smash Roasted Potatoes and Zucchini with Mint Sorrel Sauce

This is a recipe for people who like crispy bits: the burnt edges of lasagna, charred s'mores, salad croutons, and bacon that shatters. By smashing the potatoes and zucchini, you create more surface area, which leads to more flavors when cooking. You can drizzle the sauce over the vegetables, but it’s more fun as a dip and communal eating experience.

1 hour
Serves 4

• 1 tsp salt for boiling, ¼ tsp salt for roasting

• 2 lbs new potatoes (Purple Viking and Makah Ozette provided), scrubbed clean and skin on. Quarter large potatoes so everything is a similar size.

• 1 medium zucchini, ends trimmed, cut into chunks

• 2 tsp minced garlic

• 2 Tbsp olive oil

For Sauce

• 4 sprigs mint, stems removed

• 3 leaves sorrel

• 1 clove garlic

• ½ cup olive oil

• 1 Tbsp white wine vinegar

• 1 tsp honey

• 1/8 tsp salt

Garnishes:

• Leaves from nodding onions (or chives), minced

• Cilantro blossoms

• Chives or other onion blossoms

1. Preheat oven to 450*

2. Bring a large pot of water to a low boil and add 1 tsp salt. Carefully add the potatoes and cook for 10-15 minutes until softened. Drain the potatoes in a colander and let it rest for 5 minutes.

3. Line two baking trays with parchment paper. Add the boiled potatoes on one tray and the zucchini chunks on the second tray. Use a rolling pin, mason jar, or heavy skillet to smash the potatoes and zucchini. Drizzle with olive oil and salt.

4. Roast for 25-30 minutes, flipping the vegetables over occasionally (the zucchini chars best when facedown). Remove from oven and let it sit for a few minutes.

5. While the vegetables cook, make the sauce. Combine the mint leaves, sorrel leaves, garlic, olive oil, white wine vinegar, honey, and salt in a blender. Purée until smooth.

6. To serve, pour the sauce into a small bowl for dipping and sprinkle chive or onion blossoms onto the surface. Place the bowl on a large platter and arrange the vegetables around it (see photo). Garnish vegetables with nodding onion leaves and cilantro blossoms. Enjoy a communal eating experience, dipping the vegetables into the sauce. Alternatively, you can serve the vegetables in individual bowls and drizzle the sauce and garnishes.