Kylie and I were invited to take a cooking class at Stonewall Kitchen at their flagship store in York. They had me at cooking...


We went to the 'All Hail the Queen' class with chef Kate Ellingwood. First off, you will have immediate kitchen envy. I just wanted to move in! Here's what was made for us with step by step instructions...ya know, in case we wanted to try it at home!


Overall, the class lasted an hour and a half and we had the most fun! It was like we were special guests on a fancy cooking show. Really cool. Now, here's that recipe I promised for those life changing potatoes:

Crispy Lemon Smashed Potatoes

Serves 6


  • 6 medium-sized potatoes (Yukon Gold or Russet)
  • 3 tablespoons melted butter (or 2 tablespoons olive oil)
  • 2 tablespoons lemon juice (about half a lemon)
  • 4 cloves of garlic, crushed
  • 2 teaspoons dried thyme, divided
  • salt and pepper, to tast
  • 1/2 teaspoon semolina (optional - for crispy potatoes)


Pre-heat your oven to broil settings to medium-high heat (about 400 degrees)

Place potatoes in a large pot of salted water. Bring to boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.

Lightly grease a large baking sheet with cooking oil. Arrange potatoes onto the sheet and us a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).

Mix together the butter, lemon juice and garlic. Pour the mixture over each potato. Sprinkle with half of the thyme, salt and pepper. Lightly spray with olive oil spray, and sprinkle with semolina (if using).

Broil until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle with remaining thymme.

To serve, season with a little extra salt and pepper; serve immediately.


If you would like to sign up for a class, check out the schedule and hop to it - they sell out quick! I hope to make it back, because it was a really cool experience!


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