Get ready to elevate your dinner game with a dish that’s not just a feast for the eyes but also a delightful explosion of flavors! Our Crispy Smashed Potatoes with Cabbage Stout Mustard will transport your taste buds straight to Ireland, where comfort food reigns supreme. Imagine golden, crispy potatoes paired with a tangy, savory cabbage stout mustard sauce that complements every bite. Whether you're looking to impress guests or simply indulge in a cozy night in, this recipe is a must-try. Dive into the details and discover how to create this irresistible dish that’s sure to become a family favorite!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Irish
Serves: 4 servings
Ingredients
- 2 pounds small potatoes
- 4 tablespoons olive oil
- Salt to taste
- 1 cup shredded cabbage
- 1/2 cup stout beer
- 2 tablespoons Dijon mustard
- Fresh parsley for garnish
Instructions
- Wash the potatoes thoroughly and place them in a large pot of salted water. Bring to a boil and cook until potatoes are fork-tender, approximately 15-20 minutes.
- Drain the potatoes and let them cool slightly for 5-10 minutes. Preheat the oven to 425°F (220°C) with a large baking sheet inside to ensure it's hot.
- Gently smash each potato using a potato masher or the bottom of a glass, creating a flat surface while keeping the potato mostly intact. Be careful not to completely break the potato.
- Drizzle the hot baking sheet with 2 tablespoons of olive oil. Carefully place the smashed potatoes on the sheet, ensuring they're not overcrowded.
- Brush the potatoes with remaining olive oil, sprinkle generously with salt. Roast in the oven for 25-30 minutes until edges are golden brown and crispy.
- While potatoes are roasting, prepare the cabbage stout mustard sauce. In a small saucepan, combine stout beer, Dijon mustard, and shredded cabbage. Simmer on low heat for 10 minutes until cabbage is slightly softened.
- Remove potatoes from oven when crisp and golden. Drizzle with the cabbage stout mustard sauce and garnish with fresh chopped parsley.
- Serve immediately while potatoes are hot and crispy, with extra sauce on the side if desired.
Tips
- Choose the Right Potatoes: Opt for small, waxy potatoes like Yukon Gold or red potatoes for the best texture. They hold their shape well and get wonderfully crispy when smashed.
- Don’t Rush the Boil: Make sure your potatoes are fork-tender before draining. This ensures they’ll smash easily and cook evenly in the oven.
- Preheat the Baking Sheet: By placing your baking sheet in the oven while it preheats, you create a sizzling hot surface that helps the potatoes crisp up beautifully.
- Smash with Care: When smashing the potatoes, aim for a flat surface but don’t press too hard. You want them to crack open, not turn into mashed potatoes!
- Season Generously: Don’t skimp on the salt when brushing the potatoes with olive oil. This step is crucial for enhancing flavor and achieving that perfect crispy exterior.
- Experiment with Mustard: Feel free to mix up the mustard in the sauce. Whole grain or spicy brown mustard can add an extra kick to the flavor profile.
- Serve Immediately: For the best experience, serve the potatoes right out of the oven while they’re still hot and crispy. Pair with extra sauce on the side for dipping!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
