I love zucchini, but I find myself only making the same one or two dishes whenever it is in season. I usually serve it grilled or raw, but I wanted something a little different today, so I decided to pan fry them. This recipe is super simple and is the perfect quick side to go with a protein or pasta dish.​

1/2 tsp dried italian herb mix
1 tsp garlic powder
1/2 tsp smoked paprika
1/8 tsp cayenne
1 tbsp kosher salt
1/2 tsp pepper
2.5 tbsp AP flour
1 tbsp cornstarch
1-2 zucchini, sliced into approx. 1/4 in. rounds
4.5 tbsp avocado oil
freshly grated parm, honey, and red pepper flakes for topping
optional: calabrian chili oil, fresh basil
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1. In a quart or gallon size plastic bag, combine the first 8 ingredients. Then add the zucchini and toss well to coat.
2. On medium heat the avocado oil in a medium to large pan, depending on how much zucchini you are doing. You want a thin layer of oil coating the bottom of the pan.
3. Once the pan is warm, carefully add the zucchini in a single layer. If you notice the flour is starting to combine with the oil, just add a bit more oil to prevent it from burning.
4. When the oil starts to kind of come up on the sides of the discs and the bottoms are nice and brown, flip the rounds and cook until the other side is golden brown.
5. Remove to a paper towel-lined plate, gently tossing to remove any excess oil.
6. As soon as they are cool enough to handle, remove from the paper towel. Immediately top with a generous sprinkle of parm, a drizzle of honey, red pepper flakes, torn basil, and a light drizzle of calabrian chili oil (optional). Serve immediately.

I've never really liked mashed or baked potatoes because they don't have enough texture for my liking and aren't crispy. On the other hand, fries can get boring. These smashed potatoes are the perfect medium. Fluffy on the inside and extra crispy on the outside, these are my favorite preparation for potatoes now. Dunk 'em in a tangy shallot and chive dip, and you're golden!

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potatoes
24 oz petite red potatoes, cleaned
6-8 tbsp olive oil, plus more as needed
1 tbsp salt
dip
2/3 cup sour cream
2 tbsp very finely minced shallots
3/4 tsp garlic powder
3/4 tsp freeze dried chives
1/4 tsp pink Himalayan salt
1/2 tsp onion powder
1/4 tsp freshly cracked black pepper
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1. preheat oven to 450
2. place the potatoes in a wide pot and cover with approximately an inch of water. boil on medium heat for 12-15 minutes, or until they can easily be pierced with a fork.
3. strain and allow them to cool slightly. 
4. in a colander, rinse the shallots under cold water. *this gets rid of some of the strong onion bite.
5. pat the shallots dry with paper towel, add to a bowl along with the rest of the dip ingredients, and stir to combine. set aside.
6. pour 4 tablespoons of the olive oil onto a sheet tray and spread in an even layer. you can do this with a silicon basting brush or your fingers.
7. once the potatoes are cool enough to handle, pour them out on the sheet tray. 
8. using the bottom of a glass or a metal measuring cup, gently press on the potatoes (1 at a time) in order to get them as thin as possible while still keeping them somewhat in tact. this is easier with larger petite red potatoes. 
9. once all of the potatoes are smashed, brush them with the remaining oil. it is best to do this with a brush in order to get the nooks and crannies of the smashed potatoes. 
10. sprinkle them with salt and bake for 20-30 minutes
11. flip them after 30 minutes and put them back in for another 10 minutes, or until evenly golden brown.
12. serve them while hot with the shallot and chive dipping sauce.

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