If you enjoy baked potatoes give this method from Nagi at Tineats a try, excellent!
"Introducing your new favourite potato recipe buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, theres a serious risk that only half of these will make it to the dinner table."
Add garlic and herbs, (maybe chopped and cooked bacon too?)
Mash roughly (but talk to them nicely :) )
Make loose, coarse, small potato cakes with your hands
Drizzle and/or brush a melted butter/oil mix over them
Cook in the over (air-fryer for me) for 20m turning halfway
----
Agreed?
Santa said
05:22 PM Apr 6, 2023
Mike Harding wrote:
Yum and double yum!
If I understand correctly:
----
Boil the potatoes for, say, 10 minutes
Let stand for a few minutes
Add garlic and herbs, (maybe chopped and cooked bacon too?)
Mash roughly (but talk to them nicely :) )
Make loose, coarse, small potato cakes with your hands
Drizzle and/or brush a melted butter/oil mix over them
Cook in the over (air-fryer for me) for 20m turning halfway
----
Agreed?
Almost right Mike.
Boil spuds until soft, may take longer than 10 mins, test with skewer or satay stick, should penetrate easily.
After boiling I allow the potatoes to cool down and peel them, then leave longer to dry out (dryer = crisper)
Suggest watch the video, it will help.
Crush, (not mash) the spuds, don't reshape into cakes, the uneven surface transform into crispy crunchy bits.
Don't turn them.
They are seriously good.
BarneyBDB said
09:06 PM Apr 7, 2023
I do this regularly, use small baby potatoes boiled for 15 minutes, smash, oven for 10 min then add grated cheese, another 10 min oven, serve sprinkled with parmesan.
Never seem to make them the same each time, add garlic, mixed herbs, bacon bits, onion or any combination or anything else laying around.
If you enjoy baked potatoes give this method from Nagi at Tineats a try, excellent!
"Introducing your new favourite potato recipe buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, theres a serious risk that only half of these will make it to the dinner table."
https://www.recipetineats.com/crispy-smashed-potatoes/
Yum and double yum!
If I understand correctly:
----
Boil the potatoes for, say, 10 minutes
Let stand for a few minutes
Add garlic and herbs, (maybe chopped and cooked bacon too?)
Mash roughly (but talk to them nicely :) )
Make loose, coarse, small potato cakes with your hands
Drizzle and/or brush a melted butter/oil mix over them
Cook in the over (air-fryer for me) for 20m turning halfway
----
Agreed?
Almost right Mike.
Boil spuds until soft, may take longer than 10 mins, test with skewer or satay stick, should penetrate easily.
After boiling I allow the potatoes to cool down and peel them, then leave longer to dry out (dryer = crisper)
Suggest watch the video, it will help.
Crush, (not mash) the spuds, don't reshape into cakes, the uneven surface transform into crispy crunchy bits.
Don't turn them.
They are seriously good.
Never seem to make them the same each time, add garlic, mixed herbs, bacon bits, onion or any combination or anything else laying around.