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A question about a recipe: Squashed Potatoes
These ended up fabulously - and I'll do them again -- they are similar to the way I boil new potatoes and then fry or grill for a crust = yum! I boiled these 15 or 20 mins but I don't thnk I let them cool very long - used a ceramic plate to smash and they crumbled--- had to spatula them into the pan and leave alone until they made a crust before I could flip. (I used reg size new potatoes and cut in half so skin was on one side). Loved the pan-roasted garlic, too!!! Did I do something wrong re the crumbling?
(LOVE this site - I think I have saved at least 50 recipes in a the 30 hours since I found it here!!!) :-)
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Sorry - that sounded so neophyte.... guess I was frustrated that they crumbled and wondering if perhaps I had under or over done the potatoes.... in the end, they were edible and delicious so it may not even matter!
Just read the recipe... sounds like you did ok. Even the recipe suggests you might need the assistance of a spatula:
"You may need a spatula to lift them in one piece from your work surface; lay them on a baking sheet."
If you are concerned, maybe leave the potatoes whole next time and cook them until they are just fork tender, no more!