Let’s pretend it’s cold outside and not the dead of summer and things like turning on the oven don’t make us miserable.

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Anyone else mildly obsessed with the Bon Appetit YouTube channel?

I saw this recipe for smashed potatoes (not vegan) and was like, “Ooh. That looks…veganizable and delicious.” Then a friend posted about it on Instagram and said it was ahhhhmaaaaziiiing so I DM’d them to discuss vegan options.

Here’s where it landed: the anchovies became capers (I used about a tablespoon) and olives (two kalamatas, roughly chopped) and the sour cream was Kite Hill plain unsweetened greek yogurt. I also used one chopped medjool date instead of golden raisins because it’s what I had on hand.

And it was really good. Oh yeah.

The potatoes were the most work, and I might not bother to do the boil-smash-roast process again when basic roasted potatoes would do, but one cannot argue with the elegance of Smashy McSmasherson.