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witchwatchwitchwatch
| Joined: | Sun Sep 30th, 2012 |
| Location: | St. Louis, USA |
| Posts: | 1457 |
| Status: |
Online
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Try This i think it'll win some favor...
my dear daughter (16yr) pulled a dish off pentrist (?) and we love it.
Take small/med spuds and slice them almost all the way through like chips or fried slicing, but not through so it stays together, pour olive oil generously over and smother in butter, bake in an open casserole dish or stone for 45+min @ 450 deg. The last time we had it i asked her to use a garlic infused olive oil, wow yummy. Experimentation is required to tweak 'em just right.
Mashed hands down for me though; if i eat out i'll have sub all sides for extra mashed, yeah, it looks odd @ times.