These are purposely lumpy and make me dream of crispy, batter-fried chicken. The buttermilk adds a slightly tangy note that somehow lightens the potatoes. These hold well and need little additional liquid when reheated.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Perfect potatoes every time! This is my go-to weeknight potatoes! For a milder garlic flavor take the garlic out of the boiling water half way through the cook time.
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?