Recipes To Take Credit For

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How to Make the Smashed Potato Like Martha Stewart Taught Us

Forget your old baked potato routine. This one’s got drama, crunch, and a touch of flair. Here’s how to make the ultimate smashed spud that’s equal parts comfort food and crowd-pleaser.

Pick Your Potato Wisely

We’re not being dramatic when we say the potato matters. Go for a classic russet (big, starchy, and fluffy on the inside.) Aim for ones around 8 ounces each, just right for a side that looks intentional but not over the top.

Prep Like You Mean It

Preheat your oven to 400°F. Give each potato a good scrub, pat them dry, and poke a few holes all over with a fork so they don’t explode later. Rub with olive oil (something nice you’d drizzle over a salad) and season generously with kosher salt and black pepper. You want that skin to crisp up.

Bake ‘Em

Line a baking sheet and pop those beauties in the oven, middle rack, for about an hour (until a knife slides in easily and that decadent potato aroma wafts).

Now Comes the Fun Part: Smash

Here’s where the magic (and mischief) happens. Take your hot potato (carefully!) and cut a shallow slit across the top. Wrap it in a clean dish towel and give it one confident whack on the counter. Not a rage smash, more like a “I just nailed the dinner party” smash.

Serve It Up

Split open the potato, fluff the inside with a fork, and hit it with another sprinkle of salt and pepper.

For us, it's always about the dollop of sour cream, the spoonful of caviar, and chives for that Palm Beach supper club vibe.

The beauty of this recipe is the versatility. You can also garnish with:

• Compound butter like lemon-basil, roasted garlic, or smoky chipotle if you’re feeling bold.
• Classic loaded style: sour cream, bacon, cheddar, scallions, maybe even a drizzle of hot sauce.
• Or make it a meal: fill it with chili (beef or bean) and let everyone customize their own.

Pro tip: There’s something deeply satisfying about a potato that crackles when you cut into it. Serve with a glass of bubbly and let the compliments roll in.

Parting Note: As our title suggests, these recipes are the brainchild of the true hostesses with the most: Martha Stewart, Ina Garten, and Gwyneth Paltrow. All jest aside, we cannot take credit.

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Ina's Famous Turkey Roulade

‍Rolled, roasted, and ready for applause.

Set the Scene

Preheat your oven to 350°F and grab a large roasting pan with a rack.

Get the Aromatics Going

In a medium pan, warm up a couple tablespoons of good olive oil over medium heat. Add thinly sliced onion and a sprinkle of fennel seeds until soft and golden, about 6 to 8 minutes.

Toss in some garlic (just for a minute, mindful not to burn) and then stir in chopped sage and rosemary off-heat. Set it aside to cool while you pour yourself a little something.

Roll It Up

Lay your turkey breast flat, skin-side down, and season it like you mean it: salt, pepper, the works. Once the onion mixture’s cooled, spread it evenly over the meat. Then grate a little butter over top (don’t skip this part, as it’s the secret to that rich, glossy finish).

Now layer on prosciutto until you can’t see the turkey anymore. Starting from one side, roll tightly and tie it snugly with kitchen twine every couple inches. Slip fresh sage leaves under each tie for that added touch of flavor.

Roast and Toast

Set your roulade seam-side down on the rack, pat it dry, brush with olive oil, and add a final touch of seasoning with salt and pepper. Pour a splash of white wine and a cup of water into the pan to keep things juicy and make instant pan sauce magic later.

Roast for about 1½ to 1¾ hours, until the skin is golden and the internal temp hits 150°F. (Every oven has its own pace, so keep an eye out.)

Rest, Slice, and Serve

Once out of the oven, let the roulade rest under foil for 15 minutes while you light the candles and cue the playlist. Then slice into ½-inch rounds and serve warm with those buttery, herby pan juices drizzled on top.

Hostess Tip

Pair it with a bright citrus salad and anything green and gorgeous. The leftovers make next-day sandwiches that taste like you planned them.

Parting Note: If you want to take it from the inimitable Ina Garten herself, we don't blame you. The recipe is here for you when you need it!

The Buster Paltrow (Palm Beach Edition)

Part whiskey sour, part wellness ritual, entirely chic.

When Gwyneth says she’s a whiskey girl, we believe her. This riff on her go-to pandemic pour is smoky, citrusy, and just sweet enough. It’s named for her grandfather, but we’re claiming it as a Florida classic: light, golden, and perfect for sipping barefoot on the porch while the ceiling fan hums.

You’ll Need

• 2 shots of your favorite whiskey (Gwyneth goes for a quinoa whiskey (?) but we'll stick with a smooth bourbon or small-batch rye that pairs beautifully)
• 1½ ounces pure maple syrup
• 1½ ounces fresh lemon juice
• Ice
• Optional garnish: a lemon twist, a sprig of rosemary, or a little grated nutmeg if you’re feeling festive

How to Make It

Fill a shaker with ice and add the whiskey, maple syrup, and lemon juice. Shake like you mean it and pour into a chilled glass over fresh ice.

Garnish however your heart (or pantry) desires, take a sip, and delight in the simple plesaures.

Hostess Tip

Batch this for a crowd in a glass and rattan pitcher. It looks especially good against rattan and candlelight. And if anyone asks what’s in it, just smile and say, “Something my friend Gwyneth swears by.”

(Parting Note: The full story for your perusal is linked here.)