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!!!) :-)