It was another “Blogger’s Choice” swap and this time, I was paired with Dawn’s blog, Simple Gourmet Cooking. I bookmarked a number of recipes to come back to, but ultimately these little morsels of goodness won out.
Back on St. Patrick’s Day, I had planned to make corned beef and cabbage but we ended up going to my in-laws instead. I had already bought my corned beef but figured I’d just make it later in the week. Cut to earlier this week, where the brisket still sat in the drawer with the sell-by date printed on the package fast approaching.
So I tossed the corned beef in the slow cooker with some beer and let it get to work. These were the perfect accompaniment to the tender brisket. They were crispy on the outside and creamy on the inside. It’s my new favorite way to prepare potatoes. I’ve already made them again since, just changing up the herbs a bit. I love that they’re so versatile, they can easily pair with whatever main you’re serving, which is great for me since I so often forget about side dishes.
Crispy Smashed Potatoes – slightly adapted from Simple Gourmet Cooking
- Baby Yukon Gold Potatoes (as many as you want to make – I made 10 to feed 3 people)
- 3/4 Cup Water
- Olive Oil, for drizzling
- Salt and Pepper, to taste
- Fresh Chives, chopped
- Shredded Parmesan Cheese, to taste
Preheat oven to 450.
Place the potatoes on a rimmed baking sheet and add the water. Cover the baking sheet tightly with foil to allow the potatoes to steam. Cook for 25-30 minutes, until soft.
Take the potatoes out of the oven and remove the foil. Allow the potatoes to cool for a few minutes, then wipe up any remaining water with a paper towel.
Drizzle some olive oil over the potatoes and roll them around so that they are evenly coated. Using the bottom of a plate, lightly smash the potatoes. Season with salt and pepper, to taste, then sprinkle with chopped chives and Parmesan cheese.
Return to the oven and cook 15-25 minutes, until crisp. Take care not to overcook.