BY LAUREN SEPHTON

Crispy Smashed Potatoes

Servings: 4-6

Ingredients:

• 3-4 lb. small Yukon potatoes, about 14-16 potatoes
• 2 tbsp. extra virgin olive oil
• 1/2 tbsp. salt (for boiling) + more for sprinkling
• 1/2 tsp. black pepper
• 1 tsp. fresh thyme leaves

Instructions:

1. Bring a large pot of water to a boil, then add the salt and potatoes. Cook until soft, around 20-25 minutes.
2. Preheat oven to 400F. Line a baking pan with parchment paper.
3. Drain the potatoes and let them cool in the colander for 5-10 minutes.
4. Place them on the prepared baking pan, then use a large fork or potato masher to smash them in one piece. The thinner you smash them, the crispier they will be.
5. Let them steam dry on the baking pan for 8-10 more minutes.
6. Evenly drizzle the olive oil over the potatoes, season with salt and thyme leaves, then bake for 30-45 minutes, until deep golden brown and crispy. You do not need to flip them. Enjoy warm.

Blackened Lemon Mahi Mahi

Servings: 4

Ingredients:

• 4 mahi mahi fillets, appx. 6 ounces each
• 2 tbsp. extra virgin olive oil
• 1-2 lemons, juiced
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. paprika
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 3/4 tsp. kosher salt
• 3/4 tsp. black pepper
• 1/2 tsp. cayenne pepper (optional)

Instructions:

1. In a small bowl, mix together the onion powder, garlic powder, paprika, dried oregano, dried thyme, salt, black pepper, and cayenne pepper.
2. Pat the mahi mahi fillets dry with paper towels, then liberally season with the spice mix on both sides. Press the seasonings into the fish with your hands.
3. In a large sauté pan over medium-high heat, add in the olive oil to warm up for 1 minute. Add the seasoned fish to cook for several minutes on both sides until golden brown, or until completely cooked through.
4. Squeeze the lemon juice over the fish before serving.