I did try searching for this but couldn't find exactly what I'm looking for:
I've seen others serve new potatoes that appear to have been boiled (with skin on), slightly smashed (enough so that the skin breaks but the potato stays in one piece) and fried to have crispy outsides.
Simple enough idea, but since I don't cook a lot of potatoes, do y'all have thoughts on the timing? How long to boil, how long to let cool (if at all) before frying, etc.?
I'm thinking of making these as a side for chicken kiev along with some asparagus, FYI.
Any thoughts appreciated!
Updated 2 months ago | 6
Updated 4 months ago | 1
Updated 2 days ago | 13
Updated 3 months ago | 12
Updated 5 months ago | 0