Steak Skewers + Smashed Potatoes
In the summer months, especially when it’s unbearably hot (like right now), I crave certain types of food. One of these cravings is grilled food, like meat skewers. Now, we live in a small apartment with no outdoor space so we have to improvise inside.
A couple of months ago, one of my self-isolation treats was buying a Lodge Griddle so I could achieve the essence of grilling on my gas stove. Remember that scene in How I Met Your Mother when Lily finds Marshall grilling in their apartment, but he’s passed out? It almost gets to that point if John doesn’t step in with fan directional assistance.
Alison Roman via BA’s Steak Skewers, served with Greek-style smashed potatoes (below) and BA’s Tzatziki sauce.
Bentley’s Way
For the skewers, I opted for an orange bell pepper in lieu of shishitos. I actually love shishitos a lot, but my grocery store only sells them by the TON, and it’s not worth wasting that much (again).
For the spices, I was lazy and just combine ground spices for this. I’m sure it is a lot better if you grind these yourself, but pre-ground still tastes good.
For the tzatziki, I skipped the mint because I forgot to buy it and left the garlic clove in (scandalous!). I also used regular plain yogurt because I had it for another recipe. Tasted right and the texture was good!
And one last thing, I used a regular cucumber and grated it because that’s how I prefer the texture. Squeezing this out is critical.
Bentley & Mom’s Smashed Potatoes
Serves 2
1/2 package Baby Yukon Gold or Red potatoes
Olive oil
Kosher salt and fresh ground black pepper
Red pepper flakes
Dried oregano
Fresh lemon juice (1/2-1 lemon)
How to make it
Boil the potatoes whole in salted water until they’re tender. Preheat your oven to 450 degrees Fahrenheit.
Drain them and scatter them on a foil-covered baking sheet. Make sure there’s enough room for them to expand.
One by one, smash each potato with the bottom of a drinking glass or something similar. Just make sure they stay in one piece!
Drizzle each potato with olive oil and season with salt, pepper, red pepper and oregano.
Bake for 30-40 minutes until tender and crispy, then squeeze lemon juice all over.
You’ll notice I included some red onion chunks with mine. I had this leftover and needed to use it so it was a good option! Absolutely optional. Also, leave off lemon juice and oregano for a classic smashed potato.
