Mighty Mozz Chicken Sausage Melts

• Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

• Meanwhile, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in remaining garlic powder and season with salt and pepper. • Spread garlic butter onto cut sides of baguettes. • When potatoes have 3-4 minutes left, remove sheet from oven; carefully push potatoes to one side of sheet. Place baguettes cut sides up on empty side. Return to oven until bread is lightly golden.

• In a second small bowl, combine sour cream, chopped parsley, chives, half the lemon zest, and a squeeze of lemon juice. Taste and season with salt, pepper, and more lemon juice and zest if desired.

• Season tomato rounds all over with salt and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add tomato rounds and cook until lightly browned and slightly softened, 1-2 minutes per side. Transfer to a plate. • Add another drizzle of oil to pan. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Stir in mozzarella until just melted, 1 minute. Turn off heat.