1. take these gorgeous, addictive potatoes and boil too many a couple of days earlier
2. crush then with the palm of your hand, until they look all arty like this
3. drizzle with olive oil, heaps of Murry River salt, pepper and some thyme from the garden
4. bake on 220C until they are golden brown, crunchy on the outside and a creamy, fluffyness on the inside
5. try not to share too many!
They really do look very delish Jack, but better than chips? Come on, thats like saying Shakin' Stevens was better than Elvis!
ReplyDeleteI love analogies Steve, but the pots were just like chips to me crunchy on the outside and fluffy in the middle. Perhaps these ones would please your doctor? ;)
ReplyDeleteJack
Ouch!But what does she know!
ReplyDeleteMmm, I love smashed potatoes!
ReplyDeleteIt's too late to be this hungry...
Oh, I love doing this for texture. But in the end, I had to stop, potato overload.
ReplyDeleteHmmm....crunchy hot salt.