Cook's Illustrated had a wonderful explanation of how to make the best smashed potatoes ever. The secrets were using small potatoes (and lots of them), high dry heat, and good flavors. They used red bliss potatoes while I decided to use fingerling Yukon golds.
2 comments:
Those look like a great side for a chicken fried steak! (Which I have on my mind right now, I am sure they are a great side for many other things, too!)
They're great with beef too...strong flavors that can hold their own!
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