There are times when the star of the meal isn't the entrée. While my pork was lovely (note the perfect grill marks!), these sides should be Oscar winning supporting actors!
For this post, I'll just tell you about these simple, super sides! Crash Hot Potatoes from The Pioneer Woman (what food blogger hasn't done these beauties?) and Steamed Asparagus with Garlic, Lemon, Wine Butter.
There are not enough superlatives to describe these potatoes. Words fail me. And for those of you who know me, THAT is saying something!
Crash Hot Potatoes:
Here's a printable version
Several Smallish Potatoes, red or russet
2-3 Sprigs Rosemary
Preheat oven to 450º F
Bring a pot of salted water to a boil. Add as many potatoes as you wish to make and cook until fork tender.
Drizzle baking sheet with olive oil. Place tender potatoes on the baking sheet, leaving plenty of room in between. With a potato masher, gently press down on each potato until it smashes. Rotate the sheet 90 degrees and smash again. Brush the tops of each potato with olive oil, sprinkle with kosher salt, fresh cracked pepper and chopped fresh rosemary (or whatever herbs you desire). Bake in oven until golden brown.
Steamed Asparagus with Garlic, Lemon, Wine Butter:
3 Tbs butter
1 Clove Garlic, pressed or finely diced
Juice of 1/2 Lemon, and a titch of zest
2 Tbs Dry White Wine
Kosher Salt & Fresh Cracked Pepper
Arrange the asparagus in a microwaveable dish.
Melt the butter in a small sauce pan. Add the garlic and saute for about 2 minutes over medium/high heat. Add lemon juice, zest and wine.
Pour over the asparagus. Add salt and pepper. Microwave on medium high for about 2 minutes or until asparagus is steamed, but still crisp.
Plate and serve. Also, I normally serve the Crash Hot Potatoes with a little ramekin of sour cream. Nom!
A side note about the Crash Hot Potatoes: Every single person I have pointed in the direction of this recipe has made them at least three times in a row! They are just that delicious! Try 'em! You'll like 'em!