Directions

• Don’t be fooled by the “fancy” title – that’s really not the case. This recipe is as simple as can be, and you can easily tweak it to match your own tastes. Potatoes, meat, and salad – just presented a little differently. That’s pretty much the whole idea.
• Preparing and Baking the Smashed Potatoes and Crispy Wings:
  To keep everything running smoothly (as we all hope when guests are over), I usually go for a dish that doesn’t involve too many pots or complicated steps. So, using a large oven tray lined with parchment paper, I smashed the boiled potatoes one by one – but not before sprinkling about half of the grated cheese over them.
• I brushed the potatoes with melted butter and seasoned them with salt and pepper. If you love the flavor of rosemary, now’s the perfect time to add it!
  The potatoes fit nicely on about three-quarters of the tray, which left just enough room for the seasoned wings to join them. I popped the tray in the oven for about 1 hour at 200°C (depending on your oven, it might take a bit more or less).
• The potatoes should turn crispy on the outside, while the wings should brown nicely and become golden and crunchy. If needed, feel free to give them a few extra minutes to get that perfect crust.
  Tip: To make sure everything cooks evenly, you can occasionally check on the potatoes and wings and gently flip them over, so they brown on both sides.
• Preparing the Coleslaw Salad and Sauce for the Potatoes:
  I sliced the cabbage and red onion into thin strips, and grated the carrots using the finer side of the grater. I then added all the vegetables into a large bowl to make mixing easier. Next, I added the mayonnaise, Greek yogurt, salt, pepper, and lemon juice, and gently mixed everything together with light motions, making sure not to crush the veggies.
  
• Tip: The salad should be prepared and left to chill for about 30 minutes before serving, so the flavors have time to meld together and the taste becomes more intense.
• As for the sauce that will accompany the potatoes, it’s just as simple to make: mix the mayonnaise, Greek yogurt, finely chopped pickled cucumbers, crushed garlic, salt, and pepper. The sauce should be kept chilled until serving and will last for 2-3 days in the fridge in an airtight container (that is, if there’s any left!).
• Serving the Smashed Potatoes with Crispy Chicken Wings and Coleslaw:
  I love the excitement and impatience of everyone around the table before we sit down to eat. The smell wafting from the oven fills the entire house, almost drawing us all to the table even before the plates are full.
  Time has passed, and the tray of deliciousness has been taken out of the oven, golden and fragrant, then garnished with fresh herbs.
• For serving, I offer two options:
  Classic:
  Arrange a generous portion of smashed potatoes on the plate, accompanied by crispy chicken wings and fresh coleslaw. If you’ve made the sauce for the potatoes, don’t forget to add it as a side. For an extra touch of color and freshness, you can garnish the plate with parsley, dill, or a few thin slices of green onion.
• Warm and Friendly, to Share:
  If you’re looking for a more “cozy” version, perfect for casual meals, break the potatoes into smaller pieces and layer them in a large bowl, two or three layers. In between, add a spoonful of sauce here and there. Top with the coleslaw salad and crispy chicken wings. Serve straight from the bowl – simple, warm, delicious, and perfect for sharing with loved ones.
• Sometimes, you don’t need fancy meals or elaborate plans – just an oven on, a tray full of goodness, and a few loved ones around. No matter how quickly they arrive, friends deserve to be greeted with joy and something delicious – even if it’s a little improvised.
• So, next time someone unexpectedly knocks on your door, smile wide, open the fridge, and prepare something with love. It doesn’t need to be perfect, and definitely not sophisticated – it just needs to be shared. See you again, healthy, happy, and with a big appetite for the next recipe!
  With love,
  Ely