Learn how to make the best smashed potatoes with fluffy centers and delicious, crispy skins with this simple recipe!
I was an ace potato dryer. Seriously. My proudest moment in my culinary school career came, not when I graduated with honors, but when my chef instructor announced to the class that I seemed to have a “natural ability” to dry out potatoes. Apparently this is my super power — saving ...
How to Make Breakfast Hash Out of (Almost) Any Leftovers Unless, of course, you choose the third option: Smashed. Crispy. Potatoes. Smashed potatoes deliver the best of the home fries/hash browns worlds—crunchy exterior and tender, floury middles. They're as delicious for dinner, alongside...
Our garlic smashed potatoes recipe is all about the technique—the flavor profile is infinitely adaptable. Once you've got the method down, season as you please!
How to make the best baked potatoes:Heat the oven: Before starting anything else, start your oven! You want to preheat it so that the potatoes can start cooking right away. Prep the potato: Give the potatoes a good scrubbing under cold running water. I like to hold the potato with ...
How to Boil Waxy Potatoes One of life’s simple pleasures is tucking into some boiled potatoes slicked with butter and finished with a sprinkle of an herb like parsley or dill. You can also use boiled waxy potatoes in dishes like potato salads and in mashed and smashed potatoes. ...
Thankfully, the lack of light will help avoid that, prolong the life of the potato, and reduce early sprouting. #4: Store Potatoes in a Brown Paper Bag or Wire Basket The key here is to always make sure your potatoes are well ventilated when stored. So if you’re wondering… can you...
With ideas ranging from breakfast to apps to dinners, these 36 recipes might just turn your opinion of the humble baked potato right on its head.
Best Tips To Make Homemade Potato Gnocchi Potato gnocchi are not exactly steady science. If you're looking for a fool-prof recipe that will give you perfect gnocchi every single time, I'm afraid, it doesn't exist. Measurements MUST BE a bit approximated, mostly because it really depends ...
With a coating of oil, though, the skin becomes tender and slightly crisp; you can bite or cut through it easily, and the flavor is much better. You can use a neutral type like canola, or a flavored one like olive—ultimately, it won't make a huge difference once the potato is load...