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.
| Level: | Easy |
| Total: | 1 hr |
| Active: | 10 min |
| Yield: | 4 servings |
Instructions
- 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.
Reviews
I love this recipe, straightforward, minimal dishes, and a nice hearty side. I sheet pan roast vegetables like this in the convection oven and use kosher salt. It came out perfectly crispy and cooked. I didn’t add the cheese at the end.