Po-tay-to, po-tah-to

25 Oct

You know what’s delicious? A POTATO.

At the farmer’s market this weekend, I picked up a bag of multi-colored fingerling potatoes. As fate would have it, while wasting time on Pinterest on the train ride home, I came across this recipe from America’s Test Kitchen.

It is amazing. And crazy easy.

This recipe for Roasted Smashed Potatoes is the answer to your starchy dreams. They get crispy on the outside but are smooth and creamy on the inside. It’s french fry meets mashed potato.

I made a few slight modifications. The recipe called for Red Bliss potatoes but I used the fingerling potatoes. Instead of thyme, I used rosemary and sea salt. I followed their steps pretty closely, and the result was a pan full of deliciousness.

I may have moaned while eating them.

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