Smashed potatoes and Korean roasted brussels sprouts

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Smashed potatoes and Korean roasted brussels sprouts

Postby Robin Garr » Thu Jan 23, 2014 11:32 pm

Smashed potatoes and Korean roasted brussels sprouts

Good eats tonight: I had been sitting on a recipe for herbed "smashed potatoes" that I found online (for the original, click http://veggiefoodlover.wordpress.com/20 ... -potatoes/), and finally got around to picking up some small white creamer potatoes today to use in it.

It's just as simple as can be: Simmer the potatoes in salted water until they are fork-tender. Then put them on a greased baking pan, smash them gently by pushing down with a potato masher until the skins break and they flatten a bit, then turn the masher 90 degrees and do it again. Salt, pepper and some herbs (I substituted sage from our garden for the suggested rosemary), and bake at 450F for 20 minutes or so. They were great, although I'm thinking a little more time might have made the outsides a little more deliciously crunchy.

I put them together with some Korean roasted brussels sprouts, a dish that has become a regular player in the rotation around here. Fine dinner!
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Re: Smashed potatoes and Korean roasted brussels sprouts

Postby Frank Deis » Fri Jan 24, 2014 12:08 am

Interesting -- I just made a batch but with baby red potatoes, to accompany a classic Coq au Vin. Really liked the result.

http://www.oprah.com/food/Smashed-Potat ... rbs-Recipe
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Re: Smashed potatoes and Korean roasted brussels sprouts

Postby Doug Surplus » Fri Jan 24, 2014 1:20 am

I'm a big fan of potatoes done like this as well as roasted brussels sprouts. Did you post the recipe for the Korean version previously?
Doug

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Re: Smashed potatoes and Korean roasted brussels sprouts

Postby Robin Garr » Fri Jan 24, 2014 9:34 am

Doug Surplus wrote:I'm a big fan of potatoes done like this as well as roasted brussels sprouts. Did you post the recipe for the Korean version previously?

Doug, I'm pretty sure I did, but to make things easy, here's a link to it on a blog post:
http://www.eatfeedlovelive.com/2013/11/ ... ssels.html
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Re: Smashed potatoes and Korean roasted brussels sprouts

Postby Jenise » Fri Jan 24, 2014 4:34 pm

Smashed potatoes have been popular on FLDG for a long time; in fact, we've named them Splats. Small Yukon golds work particularly well because they get so crispy in the pan.
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Re: Smashed potatoes and Korean roasted brussels sprouts

Postby Robin Garr » Fri Jan 24, 2014 5:51 pm

Jenise wrote: Yukon golds

Not in our house. Mary has the same aversion to Yukon Golds as she does to most modern corn hybrids: She wants sweet stuff on her dessert plate, and she doesn't want sweet things that aren't supposed to be sweet. :lol:
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