Smashed Potatoes & Brussels Sprouts
Ingredients (2–3 servings):
- 500 g predominantly waxy potatoes (small potatoes like baby potatoes are ideal)
- 300 g Brussels sprouts, trimmed and halved
- 2–3 tbsp olive oil or melted butter
-
2–3 tsp Korn2Rock by Rock'n'Rubs - Optional: 30–40 g freshly grated Parmesan
- Optional: 80–100 g diced bacon (pre-cooked)
Preparation
Step-by-step instructions
- 1
Pre-cook the potatoes
Wash the potatoes thoroughly and cook them in salted water for 15–20 minutes until they're tender but still hold their shape. Drain and let them steam off briefly.
- 2
Prepare the Brussels sprouts
Meanwhile, wash the Brussels sprouts, trim the stems slightly, and cut the sprouts in half. Quarter any very large ones to ensure even cooking.
- 3
Smash & Setup
Preheat the oven to 220°C top and bottom heat. Line a baking sheet with parchment paper and spread the potatoes out on it. Using the bottom of a glass or a potato masher, gently flatten the potatoes to about 1–1.5 cm thick, so the edges split open – that's what makes them extra crispy later. Scatter the Brussels sprout pieces between the potatoes.
- 4
Season & Enhance
Drizzle everything generously with olive oil or butter. Now sprinkle the Korn2Rock seasoning blend evenly over the potatoes and Brussels sprouts—make sure to cover the cracked parts of the potatoes especially well.
Optional:
• Sprinkle Parmesan over the potatoes now
• or add pre-cooked bacon cubes during the last 5 minutes - 5
Into the oven
Bake in the oven for 20–25 minutes. Turn the Brussels sprouts once halfway through.
Goal
• Potatoes golden brown and extra crispy on the outside
• Brussels sprouts lightly browned and caramelized at the edges
