Flying Saucers

Anyone who knows me well, knows that I name meals all kinds of random silly things to get my kids to eat them...Beetle Bug Stew, Sautéed Butterfly Wings, Mish Mash, Party Cups and many more.  Well, this one is anther example!  I could care less if they ate potatoes, since we don't eat them often anyway...but we had company coming over and I wanted to add a potato dish and wanted to make sure they would at least try them.  I was really into the fresh flavor that lemon paired with parsley adds to everything and it worked out beautifully - of course the name got the kids to try them!

What you need...
1 lb. mixed fingerling potatoes, any kind will work fine, washed
the zest of 1 lemon
the juice of 1 lemon
the juice of half an orange
1/4 olive oil
1 clove garlic, chopped
small handful of parsley, chopped
salt & pepper

Wash the potatoes and place in the bottom of a medium sized pot.  Add water to cover plus about 2 inches.  Turn to high heat and cook until they begin to boil, cut the heat back to medium and allow to cook for about 20 minutes or until fork tender.  Remove from heat, drain and set aside.  In the meantime, mix all remaining ingredients in a small jar and shake well to combine.  Once the potatoes have cooled for about 5 minutes, gently smash them into discs with palm of your hand.  Add a 2 count of olive oil to a sauté pan (I added a few more cloves of garlic just because I LOVE them) and heat to medium/high heat.  Once it is hot, add the potatoes in a single layer.  Cook 2 minutes per side.  Remove potatoes, add to a serving dish and pour dressing over.  Serve hot.

What you need - flying saucers w/ roasted asparagus and beef tenderloin.

Boil the potatoes until fork tender, allow to cool for about 5 minutes, then gently smash with your palm.

Add all other ingredients to a jar and shake it up!

Saute on high heat 2 minutes per side.

Add to a dish and top with dressing.