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starting potatoes
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flip potatoes & add sausage
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all done
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This is an easy recipe to make for dinner, using whatever fresh chicken sausages you like (or what's available in the meat department of your grocery store). You can even make the whole dinner ahead earlier in the day, and then reheat later. Just add a green or fruit salad for a complete dinner.
CHICKEN SAUSAGES and SMASHED Red POTATOES
1-1/2 lbs. baby red potatoes (the smallest ones you can find)
3 TB extra-virgin olive oil............................................................1 tsp. crushed or minced garlic
Kosher Salt and coarse ground black pepper
2 TB fresh grated Parmesan or Italian blend cheese
3/4 to 1 lb. fresh chicken sausages (mine are Spinach, Cheese & Chicken) ~ cut into 2"-3" pieces
1-2 TB chopped fresh parsley
Optional: mustard to dip sausages into (Dijon, Spicy Brown, or with Horseradish are good)
***
Preheat the oven to 450. Line a large rimmed baking sheet with foil, and give a quick spritz of olive oil non-stick cooking spray; set aside.
Meanwhile, boil the potatoes: Put the potatoes in a medium saucepan, with about 2-3 tsp. Kosher salt and enough water to cover the potatoes by about 1". Bring to a boil and reduce the heat to medium-low and simmer uncovered until the potatoes are cooked through, 12-15 minutes. Drain the potatoes and set aside to cool slightly.
Put the potatoes on one half of the baking sheet. Using the palm of your hand, press
down on each potato to smash to a uniform thickness of about 1/2" (the potatoes should split open and the flesh crumble slightly).
Whisk together the oil and garlic in a small bowl, with about 1 tsp. Kosher salt and 1/2 tsp. pepper. Brush half of the oil mixture onto the potatoes. Flip the potatoes over with a metal spatula, and brush with the remaining oil mixture.
Roast until the bottoms of the potatoes are browned, about 15-20 minutes. Using the flat spatula,
flip the potatoes and sprinkle with the cheese. ** Now put the sausages on the other side of the baking sheet. Flip the sausages over after about 10 minutes. Continue roasting until the edges and tops of the potatoes and sausages are browned, about 7-10 minutes more. Sprinkle the potatoes with the parsley, and serve with the mustard on the side (for dipping)
NOTE: If the sausages were uncooked, and still not completely cooked through when the potatoes are ready, you can stick them into the microwave for about 2-3 minutes.
CHICKEN SAUSAGES and SMASHED Red POTATOES
1-1/2 lbs. baby red potatoes (the smallest ones you can find)
3 TB extra-virgin olive oil............................................................1 tsp. crushed or minced garlic
Kosher Salt and coarse ground black pepper
2 TB fresh grated Parmesan or Italian blend cheese
3/4 to 1 lb. fresh chicken sausages (mine are Spinach, Cheese & Chicken) ~ cut into 2"-3" pieces
1-2 TB chopped fresh parsley
Optional: mustard to dip sausages into (Dijon, Spicy Brown, or with Horseradish are good)
***
Preheat the oven to 450. Line a large rimmed baking sheet with foil, and give a quick spritz of olive oil non-stick cooking spray; set aside.
Meanwhile, boil the potatoes: Put the potatoes in a medium saucepan, with about 2-3 tsp. Kosher salt and enough water to cover the potatoes by about 1". Bring to a boil and reduce the heat to medium-low and simmer uncovered until the potatoes are cooked through, 12-15 minutes. Drain the potatoes and set aside to cool slightly.
Put the potatoes on one half of the baking sheet. Using the palm of your hand, press
down on each potato to smash to a uniform thickness of about 1/2" (the potatoes should split open and the flesh crumble slightly).
Whisk together the oil and garlic in a small bowl, with about 1 tsp. Kosher salt and 1/2 tsp. pepper. Brush half of the oil mixture onto the potatoes. Flip the potatoes over with a metal spatula, and brush with the remaining oil mixture.
Roast until the bottoms of the potatoes are browned, about 15-20 minutes. Using the flat spatula,
flip the potatoes and sprinkle with the cheese. ** Now put the sausages on the other side of the baking sheet. Flip the sausages over after about 10 minutes. Continue roasting until the edges and tops of the potatoes and sausages are browned, about 7-10 minutes more. Sprinkle the potatoes with the parsley, and serve with the mustard on the side (for dipping)
NOTE: If the sausages were uncooked, and still not completely cooked through when the potatoes are ready, you can stick them into the microwave for about 2-3 minutes.
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