ニューヨーク・タイムズのインスタグラム(nytimes) - 10月24日 01時22分

“Does the world need another crisp smashed potato recipe?” you ask. @nytfood’s answer is yes. These smashed potatoes with fried onions and parsley are the best. (And the crispiest. Make them. You’ll be so happy.) Regular olive oil works if you don't have chicken fat around, but this recipe is so good that it's worth roasting a chicken. A few tips: Don’t over-steam the potatoes or they’ll fall apart. But don’t under-steam or you’ll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it’s not hot enough, it’ll soak into the potato rather than crisp it.This #NYTCooking recipe — photographed by @krausfoto6 — is adapted from "Dining In: Highly Cookable Recipes" by @alisoneroman. Visit the link in our profile to get all of the details.

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