Ingredients
3 large potatoes
1/2 glass oil (I prefer olive, but sunflower is fine too)
a few pinches salt
Method
Sources
📖
Recipe1M+
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Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
Organize pot lids vertically — saves cabinet space
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Cultural history of salt — the mineral that shaped civilization and cuisine
Organize pot lids vertically — saves cabinet space
You're reading one of recipes available free. Full library with Gastronome.
put a pan of water on a high heat. wash, peel and cut the potatoes. put the potatoes in the pan, cover and boil for 15-20 minutes depending on the size of the potato pieces when done, put some oil in the oven tray and put it in a pre-heated oven at 250as. drain the pan and cut the potatoes into smaller pieces put them back in the pan, drizzle with oil, sprinkle with salt cover the pan again and shake like mad. up, down and sideways!! ! get the oven tray out and empty the shaken potatoes into it. the oil will be very hot so be careful not to burn yourself. move the potatoes around a bit so they are coated in the oil and the curvy bit is touching the pan (to avoid sticking) put back in the oven for 10 - 15 minutes, until they look like this --> enjoy! !