Parsley-and-Dill Potatoes
We are searching data for your request:
Forums and discussions:
Manuals and reference books:
Data from registers:
Upon completion, a link will appear to access the found materials.
Give the potatoes a head start by microwaving them until just shy of tender. The secret to crispy spuds isn’t extra oil or a superhot pan; it's letting them dry out on paper towels before sautéing. The result is golden-brown, supercrispy potatoes that become wonderfully herby, salty, and garlicky. If you can’t find baby gold potatoes, substitute fingerlings or cut larger Yukon Gold potatoes into a medium dice.
the absurd by what this
I think he is wrong. We need to discuss.
Completely I share your opinion. In it something is and it is good idea. I support you.
do you recognize that they have written?
The matchless message ;)