This dinner was definitely not in the Weekly Meal Plan, but it certainly came together perfectly to use some of the potatoes and asparagus I had gotten from Bountiful Baskets this week. I had seen these potatoes on Pinterest a while back, but apparently hadn’t pinned it, so I had to search again and luckily found it. I luckily had fresh rosemary from the Italian veggie themed pack still to use for the potatoes. I then decided I should make either steak or chicken on the grill since I am trying to get good use out of my new grill. I decided it would be a good idea to grill the asparagus too, just to avoid another dirty pan and again, utilize the grill. It all turned out delicious and got rave reviews from the whole family.
Crash Hot Potatoes
Based on recipes here and here
What you need:
12 small potatoes, mine were red
Olive oil
Salt
Pepper
Fresh rosemary, finely chopped
Malt vinegar
How to make it:
Wash potatoes thoroughly. Add to a large pot and add enough water to just cover potatoes. Bring water to a boil and cook potatoes until just tender, about 20 minutes. Drain.
Preheat oven to 450 F.
Grease a baking sheet thoroughly with oil. Lay out the 12 potatoes. Slightly mash each potato with a potato masher, turn potato masher 90 degrees and slightly mash each potato again. Brush each potato with olive oil, then sprinkle on salt, pepper, and fresh rosemary.
Bake for 20-25 minutes, or until golden brown. Remove from oven and splash each potato with malt vinegar.
Grilled Asparagus
Based on recipe here
What you need:
1 lb asparagus, trimmed
Olive oil
Salt
Pepper
Balsamic vinegar
How to make it:
Place asparagus on skewers. Brush with olive oil and sprinkle with salt and pepper. Grill on high heat for a few minutes, or until desired tenderness.
Remove from grill and splash with balsamic vinegar.
My Gems of Parenting 
3 Responses to “Crash Hot Potatoes and Grilled Asparagus”