Ina's Mustard Roasted Fish My Way, plus some knock-out panfried smashed poatatoes.

The other night I made a fantastic dinner that took just a few minutes to assemble. As usual, I owe a lot of my dinner to the incomparable Ina Garten, who despite the antics of the less-than-classy Real Housewives of New York, makes me yearn to go to the Hamptons.

On the menu this time? Mustard Roasted fish, my way, plus a fried potato dish (who doesn't love fried potatoes?) from this month's Gourmet Magazine. I played around with both recipes and I think they're really worth sharing.

First, the fish:

4 fillets tilapia or other white fleshed fish

1/2-3/4 cup sour cream

2 tbsp dijon mustard

2 tbsp whole grain mustard

1 tbsp capers

2 tbsp chopped shallots (about one large shallot)

splash of white wine

salt and pepper to taste

Preheat oven to 400. Mix together all ingredients but the fish and set aside. Season fish with salt and pepper in a roasting pan. Cover fish completely with the sauce. Roast for 10 minutes at 400, then broil for 2 minutes. Serve immediately.

And now for those out-of-this-world Pan fried smashed potatoes. Do yourself a favor and make them now:

1 lb small red potatoes

1/4 cup canola oil

1/4 cup olive oil

salt

Boil potatoes in salted water for about 15 minutes or until tender. Drain the potatoes and smash, skin and all with a fork or potato masher. Heat oil in a cast iron skillet until the top glistens and ripples. Gently add potatoes and cook on each side over medium high heat for 10 minutes. The potatoes will be golden brown when ready. Transfer to a plate, sprinkle with kosher salt, and serve.