Smashed Petite Potatoes with Prosciutto topped CodPrint Recipe
- 10 multicolored baby potatoes
- 2 pieces of wild caught cod, 6 oz each
- 3 tbsp olive oil
- 1 tsp mustard powder
- 1.5 tbsp oregano
- 4 pieces prosciutto
- fresh lemon juice
- 1/2 lemon sliced
- freshly chopped chives
- salt and pepper
Preheat the oven to 350 F. Take the baby potatoes and place them in the microwave on the potato setting for about 2 potatoes. They will be hot when they come out so be careful. Once you have them out, place them directly into a non stick baking dish and use a potato smasher or a spoon to apply pressure and break the skins on the potatoes. Drizzle 2 tbsp of olive oil, mustard powder, salt, pepper, and 1 tbsp of oregano and place into the oven.
While the potatoes are crisping, get your cod ready. Cover both sides in the remaining olive oil, and place the fish on a baking sheet. A top the cod, layer on some lemon slices and add the remaining oregano and 2 pieces of prosciutto crumpled with your hand on top of the lemon. Place that in the oven and let everything cook for an additional 20 minutes.
Once done cooking remove from the oven and place 5 potatoes and 1 piece of cod per plate, garnish with fresh lemon juice on the fish and chives on the potatoes.
Using a microwave, to save time, you can get the petite potatoes ready to be smashed rather quickly. I typically try to stay away from the microwave but sometimes I can really be a time saver, and this recipe is an example of that, being ready in under 30 minutes. Once the potatoes are smashed and coated in olive oil they go into the oven to get crispy outside skins while the cod is prepped. After 10 minutes of the potatoes roasting, the cod goes in with the lemon on prosciutto to result in a flaky and juicy loin and crisped pieces of prosciutto. I recommend serving the Anytime Yogurt Dip alongside the potatoes and garnishing the entire dish with freshly chopped chives for an elegant and light dinner that has only two baking dishes left for clean up.