Originally posted by Jess March 11, 2015
Life has been pretty busy, and I’ve been relying on the slow cooker more than usual as of late (not that there’s anything wrong with that.) More often than not, I’ve been tossing random CSA items in, saying a prayer, and returning 4-8 hours later to find delicious meals. Today was no exception.
My Fellow Springdellians, have you used “Our Favorite Barbecue Sauce” yet? You can really taste the dill, oregano, local tomatoes and love! It’s pretty great when paired with Springdell beef.
For today’s meal I literally threw a Springdell beef short cut into the pot, and drizzled about half of the bottle of sauce on the meat, along with about a cup of beef stock. It took 60 seconds before I was out the door for the adventures of the day. After four hours, I returned and found the meat to be tender and shreddable with a fork. The sauce tasted great! My only regret is that I didn’t put throw any carrots into the pot.
I began to lightly boil some of those yummy new potatoes, whole, scrubbed and unpeeled, until just fork tender (about 25 minutes). I lightly greased my cookie sheet with some coconut oil before smashing the drained potatoes onto the sheet (using the flat bottom of a drinking glass). After drizzling them with Amish roll butter and a light sprinkling of kosher salt, I roasted them for about 25 minutes until the outside was crispy and golden brown. This is an incredibly tasty way to use these potatoes, the flavor really shines through.
- Coconut, canola, or other high heat oil
- 8 small to medium Springdell new potatoes, whole, washed thoroughly, and unpeeled
- Amish Roll Butter
- Kosher Salt to taste
- Place clean potatoes into a pot and cover with about an inch or so of cold water
- Bring the potatoes to a gentle boil for about 25 minutes or until just fork tender
- Preheat the oven to 450. Meanwhile, lightly grease a cookie sheet with coconut oil (or oil of choice.)
- “Smash” potatoes gently between 2 plates, directly onto the cookie sheet using a wide-bottomed glass, or between two towels (as shown in the recipe link.)
- Dollop or drizzle with Amish Roll Butter, sprinkle lightly with salt.
- Bake potatoes on the sheet at 450 for about 25 minutes, until golden brown and crispy on the edges.
- This particular recipe link says you can smash the potatoes in the morning, and roast them later. This makes this recipe very flexible time-wise. Top them with Sour Cream, Salsa, Aioli, or the juice from your slow cooked dinner!
