This is a fancy potato recipe that serves as a quick and easy side dish for beef, chicken, or pork. Look for small red potatoes about 1 1/2- 2″ in diameter for best results. I often use multi-colored fingerlings as well. This cooking method produces a crispy outer skin yet leaves a soft tender center in the bite-sized potatoes. Season them with your favorite herbs and spices. I have served them with breakfast, along side bacon and eggs. And they are equally delicious served along side a sirloin steak or chicken breast with a green vegetable side dish.
Roasted Smashed Potatoes
2 pounds small red potatoes
6 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
Ground black pepper to taste
Place washed potatoes in a large pot and cover completely with water. Season with kosher salt and bring to a boil; simmer until potatoes are tender when knife is inserted in the center. Drain.
Preheat oven to 450 degrees. Drizzle 3 tablespoons oil over potatoes and roll to coat. Space potatoes evenly on a baking sheet. With the bottom of a measuring cup, press down evenly on each potato, flattening potatoes to about 1/3 to 1/2″ thick. Sprinkle with rosemary leaves and garlic powder. Season generously with salt and pepper; drizzle evenly with remaining 3 tablespoons oil. Roast potatoes on top rack 10 minutes. Transfer baking sheet to bottom rack and continue to roast until potatoes are well browned, about 20-25 minutes longer. Serve immediately.
A tradition in our household when my husband and I were first married, was to head over to my mother-in-law’s house for Sunday breakfast. When we arrived, the smell of freshly brewed coffee filled the air. Gramma Curley would have on her apron as she filled plates with piles of pancakes, pastries, scrambled eggs and various meats. On one occasion, she poured a reddish meat and potatoes mixture from a small pot onto a plate and my husband’s eyes lit up. I asked what it was and he replied, “It’s corned beef hash”. Well, I had never seen anything like it before. Coming from an Irish family, you would think that I would have known what corned beef hash was. After tasting it, I knew that I had to come up with a recipe of my own. This stuff just wasn’t happening for me. Here is a little something I put together one night with left over corned beef, some shredded cabbage, onions and a few baked potatoes. Give this recipe a try…you won’t be disappointed.
Curley Corned Beef Hash
1 pound fully cooked corned beef, diced
1 cup shredded cabbage
1 medium onion, sliced thinly
3 left-over baked potatoes, sliced or diced
1 tsp garlic powder
1 tsp onion powder
3 tbls. canola oil
Pre-heat a medium skillet on the stove top , add canola oil and saute potatoes until golden brown. Add shedded cabbage and onions. Season with garlic and onion powder; saute until slightly soft. Add cooked corned beef and continue to saute until heated through; about 15 more minutes. Serve it up hot with some Irish Soda Bread. This is a great one pot meal.