Overheard on the Home Cooking Board

Published on Thursday, August 26, 2010, by Caitlin McGrath / Edit Post

"Steam or simmer in just a little water until barely tender. Dry them off and put them on a sheet pan, then smash them with a potato masher or whatever you have handy (you want them flattened and broken open, but not completely destroyed). Drizzle with olive oil, sprinkle with salt and pepper, add some fresh minced thyme if you want, and throw them in a 450° oven until they crisp up. [My husband] calls them 'stepped on' potatoes, because they look like somebody stepped on them!" – onrushpam, on cooking freshly dug potatoes

"Marmite is very strong ... very much a love-it-or-hate-it ingredient, I think, particularly if you're using it as a spread. Though very salty, it's actually fairly good for you, and ... can be used in many vegetarian recipes to give an umami, almost beefy flavor without any meat." – Mestralle

"I have been to a shop in France that had 40 different kinds of smoked salt, each one more astonishing than the last. I bought a sample pack and have found that each one pairs well with different foods." – smtucker

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