" G O O D D E S I G N D O E S N ' T D A T E . " - Harry Seidler
P A L O A L T O C A L I F O R N I A
There is nothing dreamier than a space that opens up to the beautiful outdoors. This California home demonstrates this beautifully with wide-open folding doors, poolside features, and outdoor hideaways. Our team perfectly designed these spaces by incorporating classic elements while upholding the functionality of the area.This poolside patio is a delightful place to relax during the day, while the garden pergola is perfect for hosting dinner parties. There is no better place to unwind than in the soothing outdoor environment of your home.
P A R K C I T Y U T A H
With warm weather and sweeping mountain views, there is no better way to enjoy summer evenings than from a rooftop living space. For this beautiful outdoor space, our Park City design team focused on incorporating mountain modern features. This cozy fire pit, surrounded by outdoor chaise loungers, is the perfect spot to sit back and relax with friends and family. Enjoy an evening of friendly competition by playing a game of croquet or badminton in the space our designers curated for fun yard games. No matter how you spend your time here, this rooftop haven makes for the perfect summer evening.
S u m m e r R e c i p e: C r i s p y S a l t a n d V i n e g a r + S m a s h e d P o t a t o e s - Photos and recipe by Half Baked Harvest
I N G R E D I E N T S • 2 pounds baby Yukon gold potatoes • 3/4 cup + 2 Tablespoons apple cider vinegar • 1 Tablespoon kosher salt,more to season • 1/2 cup extra virgin olive oil • 2 teaspoons onion powder • 1-2 cloves garlic, minced or grated • freshly cracked black pepper • 3/4 cup grated white cheddar cheese • 1/4 cup fresh herbs, such as parsley, basil, or dill, torn • 2 Tablespoons fresh chopped chives • 2 cups plain Greek yogurt or sour cream
I N S T R U C T I O N S 1. Preheat the oven to 450 degrees F. Place the potatoes, 3/4 cup vinegar, and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet. Let cool slightly. 2. Place an additional rimmed baking sheet on top of the potatoes, then push down firmly to smash them (see above photo). Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with olive oil, onion powder, garlic, and season with salt and pepper -- lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes until light golden brown, about 25-30 minutes. Remove from the oven, sprinkle on the cheese, toss, and return to the oven for another 10 minutes or until the potatoes are crisp and golden brown. 3. Toss the potatoes with the remaining 2 tablespoons of vinegar, herbs, and chives. 4. Spoon the yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and flaky salt. Enjoy!
C A L I F O R N I A T R A D I T I O N A L
S E E M O R E A T A L D E R A N D T W E E D . C O M ( 4 3 5 ) 4 8 7 - 8 4 3 0