Food

Out of context: Reply #835

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• BuddhaHat1

  I made squashed roasted new potatoes like these twice in the last week:

  

  https://www.recipetineats.com/cr…

  Instead of the butter etc, I put some olive oil in a small pot on low heat and added some chopped rosemary and garlic, and sauteed until the garlic just started to brown around the edges. I strained off the garlic and rosemary, and when the potatoes were ready I threw them in a bowl, poured over enough oil that the potatoes could absorb, sprinkled over kosher salt, and served. I think they're the best potatoes I've ever made.

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  • I've never been a huge fan of new potatoes (not keen on that slight metallic taste they have) but these look fantastic.Nairn
  • We call ‘em smashed potatoes in our housescarabin

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