The Cook’s Illustrated Cookbook: Roasted Smashed Potatoes

by Kate | Dec 29, 2011 | The Cook's Illustrated Cookbook | 0 comments

As promised, these potatoes deliver both the fluffy interior of a baked potato and the crispy exterior of a french fry (without the deep frying).  They are absolutely heavenly and will you will forget any weirdness you felt when crushing potatoes between two sheet pans.

They are on page 277.

Recent Comments

  1. Just watched them make these on tv. I think I want to try them.

  2. I made these and used many of the comments to adjust several things. First I used 2-1/2 cups of flour.…

0 Comments

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.