By Jane and Michael Stern Originally Published 2006 Gourmet Magazine We’ve never met a cooked potato we didn’t like. Baked with butter, salt-boiled, fire-roasted, puréed with cream, au gratin, dauphinois, frittered, and french fried—all are surefire transformations of the homely starch into supertuber. But shallow-fried on a grill or in a skillet is the pinnacle of … Continue reading Monster Hash
Monster Hash
August 15th, 2019 by Lorelai Dunn