DP Chicken Kabobs and Smashed (not mashed) Taters

I finally got in a cook, but I only got one picture with the food on the table.

I fixed the Dizzy Pig recipe for Ginger, Lime, Chicken Kabobs (one of our favorites) some smashed potatoes and some sauteed Brussels Sprouts with fennel and onion and glazed with balsamic vinegar.



I learned about these potatoes in Australia and they are really good.

You take new potatoes and boil them in the skins, until done and then drain and cool them. You hold them between your thumb and index finger and gently smash them down into flat puck shape about 3/4" thick. You have to be a little gentle to smash them down while holding the sides, so that they smash instead of breaking apart. Then you crisp up both sides in a hit frying pan and sprinkle on fresh herbs and salt. I like thyme, but chives are good too. Serve them with sour cream.