St. Patrick’s Day Potatoes and Pot of Guinness

darby-ogillEvery St. Patty’s day we watch Darby O’Gill and the Little People and eat something Irish-ish. Sometimes it’s pasties. Sometimes it’s cabbage, but it’s ALWAYS potatoes. Red ones to be exact.

This year I’ve decided to make a recipe I’ve had for years, but didn’t try until January. Real Simple’s Smashed Potatoes and Cornichons.

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Those gherkin pickles are amazing mashed up into the mustardy, butter love of warm potatoes AND it goes great with a Guinness– what else could you ask for on St. Patrick’s Day?

I know, I know….

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Sausage with Smashed Potatoes and Cornichons

From Real Simple

INGREDIENTS

  1. 1 1/2pounds small red potatoes (about 18), halved
  2. kosher salt and black pepper
  3. 3tablespoons olive oil
  4. Italian sausage links (about 1 1/2 pounds total) — I substituted Field Roast Vegetarian Sausage
  5. 1/2cup cornichons, chopped, plus 3 tablespoons of the brine
  6. 2teaspoons Dijon mustard
  7. 1/2small sweet onion (such as Vidalia or Walla Walla), chopped
  8. 1/4cup chopped fresh flat-leaf parsley

DIRECTIONS

  1. Place the potatoes in a large saucepan and add enough cold water to cover. Bring to a boil.
  2. Add 2 teaspoons salt. Reduce heat and simmer until tender, 15 to 18 minutes. Drain.
  3. Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat.
  4. Add the sausages to the skillet and cook, turning occasionally, until browned and cooked through, 10 to 12 minutes.
  5. In a large bowl, whisk together the cornichon brine, mustard, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
  6. Add the potatoes, cornichons, onion, and parsley to the bowl and mix, mashing gently. Cut the sausages into large pieces and serve with the potatoes.

 

 

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