Bangers and Smashed Taters

When I first came to Canada, I hadn't had things like perogies, poutine, or bangers and mash. Ever. Of course, by now I'm a seasoned pro when it comes to all three dishes, but I prefer a twist on bangers and mash that I call Bangers and Smashed Taters. Same general ingredients, totally amped up flavor. Don't get me wrong, I love mashed potatoes---especially my sister's crockpot mashed taters! But a little crispiness on taters adds wonderful texture to this yummy meal.

I usually serve these with an undressed piled of mixed greens or steamed veggies like broccoli or asparagus, and caramelized onions when I'm feeling wild. The sausages and potatoes are so rich that you'll want to have a plate that is mostly filled with veggies to balance it out.

Serves 2

Ingredients:

• 4 Bangers - English-style sausages
• 12 baby gold potatoes
• 1 tsp. olive oil
• fresh rosemary (or 1/4 tsp. dried)
• 1/4 tsp. dried thyme
• salt/pepper/cumin/cayenne for seasoning

Directions:

1. Preheat oven to 400 F. Lightly grease a baking sheet and set aside. 
2. Put the potatoes in a medium pot and cover with water. Boil for 30 minutes or until tender when pierced with a fork. 
3. Finely chop the rosemary, then mix it in a small bowl with the thyme and other desired seasonings.
4. In another pot, place the bangers in and cover with water. Boil for 20 minutes.
5. When the potatoes are finished, drain and place on the prepared baking sheet. Using a potato masher, lightly crush each potato (they shouldn't be smashed completely, just enough to make each blossom open). Brush each potato with olive oil then sprinkle on the mixed seasonings. Bake for 15-20 minutes, or until the potatoes are golden-brown. 
6. Meanwhile, drain the bangers but put them back in the pot at low heat, and add 1 tsp butter or olive oil spread to brown them. Put a lid over them until the potatoes are done and you are ready to eat!

Enjoy!