I boiled the potatoes, then smashed flat on an oiled sheet, brushed with rosemary browned butter, and roasted until starting to crisp up. Then I topped each with a slice of havarti and broiled till they were golden and bubbly.
I boiled the potatoes, then smashed flat on an oiled sheet, brushed with rosemary browned butter, and roasted until starting to crisp up. Then I topped each with a slice of havarti and broiled till they were golden and bubbly.
Does the smashing add something, or is to just to get your anger out beforehand?
It’s a texture thing. Bits of the inside get nice and crispy.
It turns them into 90% crust. Which is the best part.