Crispy potatoes will never go out of style. And on the crispiness-per-square-inch scale, smashed potatoes come in near the top.
A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody
While most recipes call for boiling potatoes, we found that cooking ours sous vide gave them a uniform, creamy texture and amplified their potato-y flavor. To jazz up this dish, we tossed the potatoes in an intense garlic oil before roastin...