Dinner at The Hampton’s

Last night we had family over for dinner, so it was cook for the masses night. I made flank steak, Yukon Gold smashed potatoes (didn’t quite turn out the way I wanted) and corn on the cob-a traditional meat and potatoes kind of night.

For the flank steak, I just marinaded it in some teriaki sauce and Kansas City grill seasoning. I seared both sides in some olive oil over med-high heat on the stove, then threw it in the oven on 400° for about 20 minutes. I would have preferred to do this on a grill, but we have yet to get one.

On to the potatoes, these you want to leave whole and place in an empty pot. Cover the potatoes with cold, salted water and place on the stove to boil on high heat. The reason for starting them in cold water, salted water is so the potatos cook as the water heats, keeping them from becoming a mushy mess. Once they are fork tender, drain and set aside. Heat some olive oil in a skillet over med-high heat. Place the potatoes in a single layer in the pan and use the bottom of a glass to smash the potatoes each straight down. This will make them pop and create a small disc while they are frying. Flip when brown (they are already cooked, just make them crispy and delicious), and brown the other side.

For the corn, it’s easy, boil in a pot of salted water for about 20 minutes, then enjoy!

I hope you try these dishes soon, they were a big hit at our house last night. As always, thanks for having Dinner at The Hampton’s and see you around the table next time!