Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Smashed Potatoes and Brussels Sprouts
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 10 min
- Yield: 4 servings
Smashed potatoes are a fun and delicious way to enjoy potatoes that are crispy on the outside, creamy on the inside. For this recipe we added Brussels sprouts to the mix, which become very tender and easy to smash after being boiled. They are then roasted with the potatoes until deeply browned and crisp. Finish with a sprinkle of grated pecorino cheese and black pepper.
Directions
- Cook 1 pound baby potatoes in boiling salted water, 15 minutes. Add 8 ounces halved Brussels sprouts and boil 5 more minutes; drain and blot dry. Toss with olive oil on a baking sheet and season with salt. Smash the potatoes and Brussels sprouts and drizzle with more olive oil. Roast at 450 degrees F until browned, 25 minutes. Flip and roast until crisp, 10 more minutes. Top with pecorino and pepper.
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