RecipeMuncher

Ever since this month’s Gourmet magazine showed up at The Mouse House, I kept going back to this recipe. When I found a bag of the sweetest little red bliss potatoes, I took it as a sign. The skins are crisp, the potatoes are soft and fluffy, and it’s ridiculously fun to fry a whole smashed potato. It feels kind of wrong in that oh-so-right way. (Like that time I deep-fried a whole egg.) Panfried Smashed Potatoes: The basic technique These potatoes are cooked twice. First, they (...)