Cover potatoes with water and add 1 tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with rosemary olive oil. Place the potatoes on the sheet pan and gently crush each potato in to a disk using the bottom of heavy glass that has been greased with rosemary olive oil. Sprinkle the smashed potatoes with the remaining sea salt and fresh cracked pepper to taste. Drizzle liberally with the remaining rosemary olive oil and bake until golden brown and crisp, about 15-20 minutes. Serves 4-6. Little James Basket Press from France is good for sipping on the porch or with Thai and spicy Asian fare. It is a blend of Viognier with tropical flavors of watermelon, apricot and grapefruit and Sauvignon Blanc, which adds a crispy freshness. Its $13 a bottle. Patti Tolmie, Jeffersons wine manager These faux lily of the valley florals are assembled by hand at New Growth Designs, a local manufacturer and division of Jefferson Group Inc. The delicate white flowers will lend a springtime feel to any table. Theyre $163. Sue Jackson, New Growth Designs, Jeffersons For spring, I think of fresh and simple.
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