You can use russets/yukons/whatever floats yer boat
Cut them into 1-2 inch pieces and boil (preferably in chicken/beef stock. I used better than boullion) until almost fall apart, then carefully toss with a little salt to coat in potato fluff.
Fill a pan with about a 1/4 inch of oil/fat (I used EVO and ghee). Preheat in the Oven @ 400.
Drop taters in and bake for 30-40 mins or until they start to brown a little and then carefully mix with a spatula, being sure to scrape the bottom(like if u we’re flipping a smash burger) to keep any crispy crust on and then just keep doing that every so often until they reach your desired level of crispness. Finish with salt
Upper_Plant_5260 on
Damn dude well done! I want to put that in, and around, my mouth
3 Comments
Vodka recipe is from Not Another Cooking Show
https://www.notanothercookingshow.tv/post/classic-vodka-sauce
The taters are simple:
You can use russets/yukons/whatever floats yer boat
Cut them into 1-2 inch pieces and boil (preferably in chicken/beef stock. I used better than boullion) until almost fall apart, then carefully toss with a little salt to coat in potato fluff.
Fill a pan with about a 1/4 inch of oil/fat (I used EVO and ghee). Preheat in the Oven @ 400.
Drop taters in and bake for 30-40 mins or until they start to brown a little and then carefully mix with a spatula, being sure to scrape the bottom(like if u we’re flipping a smash burger) to keep any crispy crust on and then just keep doing that every so often until they reach your desired level of crispness. Finish with salt
Damn dude well done! I want to put that in, and around, my mouth
How’d you cook the potatoes?