This recipe is a take on one of our favorite restaurant's epic dishes. Drum roll please...hello Sadelle's potatoes! You probably already know we are big fans of the Major Food Group Soho brunch spot and I've been craving these since it’s closed due to the pandemic. I honestly have outdone myself with this recipe. They are unbelievable. 

I know we are all about fast, simple recipes over here, so let me warn you that these take a little longer than the usual recipes you see on this site—aka artichokes. 

I hope you make them (again and again) and love them as much as we do! 

Directions:

• Throw potatoes into a large pot of water with salt and bring to a boil. It will take about 15 minutes to get nice and soft.

• Strain out the water over the sink and let cool for 10-15 min. 

• While the potatoes are cooling, saute and caramelize half an onion and set to the side. Chef’s note: I like to use a tad of vegan butter to get them to brown nicely. Thanks mom for the tip!

• Now comes the fun part. On a large tray, smash each potato with a long wide knife (or mallet! or fist!) They should be really soft, but be careful so they don't fall apart. 

• Next, in a large skillet pan over high heat, place each of the potatoes in with some olive oil, salt and pepper until they're brown and crispy. Flip once!

• Line a baking sheet with olive oil and carefully arrange the potatoes on it. I then added more EVOO, salt pepper and a little bit of garlic powder. Top with long sprigs of dill that can easily be removed after cooking.

• Into the oven on 400 degrees for 15 min! 

• Assemble potatoes, carmelized onions and fresh dill onto a plate and eat! We like to pair with ketchup.