Philly’s Phavorites: Episode 2 Meal Prep BBQ Chicken & Crispy Smashed Potatoes w/Dill Pickles 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 Toss warm crispy potatoes with dressing, ¼ cup fresh dill, 2 tbsp chives, 6 minced pickles, 1 finely chopped shallot, salt + pepper. SALMON BOWLS W/ Garlic Lemon Greenbeens 3 lb salmon (skin on) 2 lbs baby potatoes Drizzle sheet pan with olive oil. Add salmon (skin side down) and surround with potatoes. Drizzle everything wi...