Smashed Potatoes Recipe - Cooking Index
Smashed Potatoes Recipe - Cooking Index
| 1/4 cup | 59ml | Vegetable oil |
| 6 cups | 1422ml | Yukon Gold potatoes - peeled (medium) |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 118ml | Crema - see * Note |
| (or use creme fraiche or sour cream) |
* Note: See the "Crema" recipe which is included in this collection.
Preheat oven to 350 degrees.
In a cast-iron skillet heat the oil over high heat. Cook the potatoes whole, turning frequently until evenly browned, about 10 to 15 minutes. Transfer to paper towels to drain. When cool enough to handle, wrap each potato in aluminum foil and place in the oven. Bake until cooked through, about 40 minutes. Remove the foil and transfer the potatoes to a serving platter. Place a kitchen towel over the potatoes and crush with the palm of your hands. Sprinkle with salt and pepper and garnish with the Crema, creme fraiche or sour cream. Serve immediately.
This recipe yields ?? servings.
Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6102 broadcast 05-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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