It might have to wait until fall, but I’ll try to remember to do so.
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I don’t think so.
This guy is a stay home chef, who used to work in restaurants, and now makes a living via YouTube and online recipes.
Hi Claus,
You are absolutely right it is not Chef John
I was thinking of the Mobile Home Gourmet.
So definitely not the same person.
Olunia
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Very similar to what I call crash potatoes. Boil or microwave to soften, cut them in half (for large russets), crash them with the spiked side of a meat tenderizer, top with oil, herbs of choice, and Parmigiana and bake until the roughened top is crisp. I know a lot of folk use rosemary. I prefer fines herbes.
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Probably way too late, and not what you asked, but as an alternative maybe deploy baguette croutons?
So, so easy. Just shallow fry them in olive oil for about 2 minutes per side just prior to serving. Great crunch and soak-up.
