Short Ribs Braised in Guinness and Smashed Potatoes - Part 2

Welcome back to part 2 of 'Short Ribs Braised in Guinness and Smashed Potatoes'. This post is dedicated to the Smashed Potatoes.

I am always looking for different/easy sides to makes with meals, so when I came across this recipe for Smashed Potatoes I really wanted to try it. We decided to make this recipe along with the Guinness braised short ribs because we felt that the flavours would compliment each other well. Overall we were very happy with the combined tastes of the ribs and the potatoes. The potatoes were a great new recipe to try and will definitely be made again in our home. The recipe is fun to make and the crispy sections add a great texture. I strongly suggest you consider making this recipe when you are looking to have potatoes as your side dish.

Ingredients:

• 2lb small potatoes (Yukon golds)
• salt and pepper to taste
• 1 tablespoon olive oil
• 2 cloves garlic
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried
• 2 tablespoons grated parmesan

Directions:

• Place the potatoes in a pot and fill with enough cold water to cover. Add 1 teaspoon salt and bring to boil. Cook the potatoes until just tender all the way through, about 20 minutes. Drain.
• When cool enough to handle, use your palm to carefully smash the spuds just enough to break the skin and flatten the potatoes.
• Heat the oil in a large cast-iron skillet over medium heat. Add the potatoes in a single layer, along with the garlic and rosemary. Cook until the potatoes are deeply browned and crispy on the side, 7 to 10 minutes, then flip and repeat. Add the cheese in the final moments of cooking, so that it melts atop the potatoes. Season was salt and pepper.

This recipe makes about 4 servings. Bon appetit and enjoy!

This recipe is from:
Cook This, Not That! - Kitchen Survival Guide
The No-Diet Weight Loss Solution
David Zinczenko & Matt Goulding
Rodale Inc. 2010
Page 294