For our Sunday meal prep, we make a few different meals to feed our teenagers throughout the week. Philly asks us to make the crispy smashed potatoes every week!! It is an emergency that you make it! Philly’s Pickle & Dill Smashed Potatoes 2 lbs mini baby potatoes, scrubbed 3 scallions, diced Olive oil + salt Place whole mini potatoes on a sheet pan. Drizzle generously with olive oil + salt and toss to coat. Roast at 425°F for 30 mins until fork tender. Remove from oven and smash each potato with the bottom of a glass. Drizzle with more olive oil so all the edges get crispy. Return to oven for about 20 mins, flip, and continue roasting until deeply golden and crispy on both sides. Dressing: ¾ cup Greek yogurt ½ cup kewpie mayo 2 tsp Dijon Juice ½ lemon 2 tsp red wine vinegar 1 garlic clove, minced Whisk everything to combine. Toss warm crispy potatoes with dressing, ¼ cup fresh dill, 2 tbsp chives, 6 minced pickles, 1 finely chopped shallot, salt + pepper. Roasted SALMON & PO...