Molly Makes Cripsy Smashed Potatoes | From the Test Kitchen | Bon Appétit
Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home. And while there's nothing wrong with a plate of crunchy, well-seasoned spuds, smothering them in bacon and sour cream takes the whole situation to the next level. Check out the recipe here: http://bit.ly/2QNpIef Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Molly Makes Cripsy Smashed Potatoes | From the Test Kitchen | Bon Appétit
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