|Smashed potatoes and Korean roasted brussels sprouts.|
It's just as simple as can be: Simmer the potatoes in salted water until they are fork-tender. Then put them on a greased baking pan, smash them gently by pushing down with a potato masher until the skins break and they flatten a bit, then turn the masher 90 degrees and do it again. Salt, pepper and some herbs (I substituted sage from our garden for the suggested rosemary), and bake at 450F for 20 minutes or so. They were great, although I'm thinking a little more time might have made the outsides a little more deliciously crunchy.
I put them together with some Korean roasted brussels sprouts, a dish that has become a regular player in the rotation around here. Fine dinner!