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To give the potatoes in this bright summer meal a delightfully crispy exterior and creamy interior, we’re boiling them in water, then smashing them to expose more of the potato so they sear to golden perfection in a hot pan.

Ethan Mick

with Crispy Smashed Potatoes & Snow Pea-Tomato Salad

Tahini Chicken

Boneless, Skinless Chicken Breasts

Golden Potatoes

Grape Or Cherry Tomatoes

Snow Peas

Radishes

Garlic

Tahini

Grated Parmesan Cheese

Red Wine Vinegar

Ingredients

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Large dice the **potatoes**. Once the pot of water is boiling, add the diced potatoes; cook 11 to 13 minutes, or until slightly tender when pierced with a fork. Leaving the water boiling, using a slotted spoon or strainer, drain the cooked potatoes. Transfer to a cutting board. Using the flat side of your knife, carefully smash each potato piece once to flatten.

Cook & smash the potatoes:

While the potatoes cook, halve the **peas** crosswise. Halve the **tomatoes**; place in a bowl and season with salt and pepper. Cut off and discard the ends of the **radishes**; halve lengthwise, then thinly slice crosswise. Peel and finely chop the **garlic**; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a large bowl, combine the **vinegar**, **tahini**, **1 tablespoon of olive oil**, **1 tablespoon of water**, and **as much of the garlic paste as you’d like**; season with salt and pepper. Whisk until smooth. Transfer **half the dressing** to a small bowl and set aside for serving.

Prepare the ingredients & make the dressing:

Fill a medium bowl with ice water and **a** **pinch of salt**; set aside. Add the **halved peas** to the pot of boiling water; cook, stirring frequently, 2 to 3 minutes, or until bright green. Using a slotted spoon or strainer, immediately transfer to the bowl of ice water and let stand until completely cool. Drain thoroughly; pat dry with paper towels.

Blanch & shock the peas:

**STOVE**: Pat the **chicken** dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with aluminum foil to keep warm. **GRILL:** Pat the **chicken** dry with paper towels. Season with salt and pepper and drizzle with olive oil on both sides. Grill 7 to 8 minutes per side, or until browned and cooked through. Transfer to a plate. Cover with aluminum foil to keep warm.

Cook the chicken:

In the same pan (or a large nonstick pan), heat a thin layer of oil on medium-high. Once the oil is hot enough that a piece of potato sizzles immediately when added, add the **smashed potatoes** in an even layer. Season with salt and pepper. Cook 4 to 5 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper and top with the **cheese**.

Crisp the potatoes:

While the potatoes crisp, to the large bowl of **remaining dressing**, add the **shocked peas**, **seasoned tomatoes**, and **sliced radishes**. Toss to coat; season with salt and pepper to taste. Served the **cooked chicken** with the **crisped potatoes** and salad on the side. Top with the **reserved dressing**. Enjoy!