Place baby potatoes in a medium pot and cover with cold salted water (about 1 inch above potatoes). Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes depending on size.

Preheat oven

While potatoes simmer, preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Smash and season

Drain potatoes and let them steam-dry for 1–2 minutes. Transfer to the prepared baking sheet and using the bottom of a glass or a potato masher, gently press each potato until 1/2-inch thick. Drizzle with 2 tbs olive oil and dot with 1 tbs butter. Sprinkle minced garlic, chopped rosemary, 1 tsp kosher salt and 1/2 tsp black pepper evenly over the potatoes.

Roast

Roast in the preheated oven until edges are golden and crisp, about 20–25 minutes. Flip once halfway through for even browning. Serve hot.

Seasonal Roasted Vegetables

Preheat oven to 425°F (220°C) if not already hot from potatoes. Toss broccoli, sliced carrots and red bell pepper in a mixing bowl with 1.5 tbs olive oil, lemon zest, 3/4 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread vegetables in a single layer on a separate baking sheet. Roast for 18–22 minutes, stirring or shaking the pan once halfway, until vegetables are tender and lightly caramelized. Remove from oven and keep warm.

Mixed Green Side Salad

Make the dressing: whisk together 2 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/2 tsp salt and 1/4 tsp pepper in a small bowl until emulsified.

Assemble salad: in a large bowl combine 4 cups mixed greens, 1/2 cup halved cherry tomatoes, 1/2 cup sliced cucumber and 1/4 cup thinly sliced red onion. Drizzle dressing over the salad and toss gently to coat. Taste and adjust seasoning if needed. Serve immediately to retain crispness.

Garlic-Parmesan Fries

Bake fries according to package instructions on a separate baking sheet. For crispier fries, spread them in a single layer and use the oven set to 425°F (220°C).

As soon as fries are hot and crisp, transfer to a large bowl. Lightly spray or toss with a little olive oil, sprinkle 1/2 tsp garlic powder, 1/2 tsp salt, 2 tbs grated Parmesan and 1 tbs chopped fresh parsley. Toss gently to combine and serve immediately.