2 tsp. black peppercorns, lightly crushed2 ½"-thick slices country-style bread, torn into 1" pieces3 sprigs thyme, leaves pickedPreheat oven to 400°F. If using German Butterballs, place potatoes on a rimmed baking sheet or in a cast-iron skillet and roast, turning halfway through, until very tender , 45–50 minutes.
Meanwhile, remove 4 garlic cloves from garlic head and set aside for the topping. Cut remaining head of garlicin half crosswise and place in a medium saucepan with thyme, peppercorns, butter, 4 cups milk, and 1 Tbsp. salt. When potatoes are done, use a paring knife to remove skins , then pass them through a ricer or food mill fitted with the fine disk into a large pot .
Heat butter in a large ovenproof skillet over medium until foaming. Add breadcrumb mixture and season with salt and pepper. Cook, stirring, until mixture is coated in butter and fragrant, about 1 minute. Transfer skillet to oven; bake, tossing every 5 minutes, until crumbs and chips are evenly dark golden brown, 15–20 minutes.
I do love a good crispety crunchety.
Oh god, Did Molly Baz write this orrr
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