Herby Smashed Potatoes
The perfect side for your St. Patrick’s Day feast
A simple and low-maintenance side that you can serve year-round
Ingredients
1 lb small red potatoes or baby red potatoes
2 tbsp butter
Large handful of flat leaf parsley, thyme, rosemary, and chives, chopped roughly and kept in separate piles (they will go in at different times) - any one of these could be left out or substituted for your favorite herb, but keep in mind they are herby potatoes so don’t be shy with the greenery.
Instructions
For step by step how to videos for this recipe, visit @ChefMcShane on instagram and check out my Saint Patrick’s Day Feast highlight!
An hour or so before you’re ready to eat, quarter your potatoes and place them in a pot with a tablespoon of salt and just barely cover the potatoes with cold water. Let them sit for 30 minutes, then turn the stove onto medium-low heat.
Let the potatoes come up to a low rolling boil and let them cook, uncovered, for about 30 minutes, until neeeaaarly all the water is gone. You can stir the potatoes occasionally as they boil.
About 20 minutes into cooking, stir in the rosemary and thyme if using.
Once nearly all the water is gone, turn off the heat and stir in the butter and the parsley and chives if using. Keep warm and serve.
Plated with Slow Cooker Corned Beef and Cabbage & grainy mustard on @ChefMcShane and on this post
