"Smashing the potatoes gives you more surface to caramelize," says Napa Valley chef Michael Chiarello. "And you can spread the tapenade evenly, so you get seasoning in every bite." To make these on a gas grill, preheat the skillet over medium-high heat, then cook as directed. Get the Recipe: Olive Pesto Smashed Potatoes
Quiche in a Sweet Potato Crust
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