On Wed, 07 Apr 2021 19:05:09 -0700, Leo wrote:

> On 2021 Apr 7, , Sqwertz wrote
> (in article >):
>
>> My eyes fixated on what I thought were sweatbreads. Now that I look
>> closer I see that it's a potato stabbed with a spoon many many
>> times. What's up with that? ;-)
>
> Wasn´t there a thread about boiling, smashing and frying small Yukon spuds?
> I had fifteen and a eight inch skillet, so I tossed them into a 400F oven on
> a cookie sheet to save time. They were OK. Should´a fried, um sautéed,
> them. I´ll do better next time. Perhaps with some rosemary and garlic.
> Hmmm. Maybe, I should just halve them with a bit of oil, rosemary, salt and
> crushed garlic and toss them in the oven without boiling them. Tiny spuds are
> baffling.
> Cooking is so


OK, they do look smashed now. I do them this way - boiled, halved,
forked for crispy texture, seasoned, and then broiled.

http://www.flickr.com/photos/sqwertz...2840/lightbox/

-sw