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Friday, January 14, 2011

Smashed potatoes



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.
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2 comments:

  1. RichJanuary 15, 2011 at 11:33 AM

    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!)

    ReplyDelete
  2. Cyndi LJanuary 15, 2011 at 4:53 PM

    They're great with beef too...strong flavors that can hold their own!

    ReplyDelete

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