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.
Cooks illustrated.
Just watched the Cook's Country Video relative to this delightful sounding recipe. In case anyone is interested ... go to…
I used a glass dish and just ran a knife around all the edges and a spatula to loosen the…
I made these but they tasted sour? Is it possible to use milk instead of buttermilk or possibly more sugar…
I’m so excited to make this! Do you think orange juice would work in place of the orange liquor? Or…