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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Granulated garlic — rubs, seasoning blends, sauces, marinades
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put the potatoes in a pot large enough to hold them in a single layer. pour in canola oil to cover. turn the heat to medium, bring to a simmer, turn heat to low and simmer until potatoes are just cooked through, 20 to 30 minutes. lift out with a slotted spoon and set aside to cool, at least 30 minutes or overnight. (oil can be reused.) peel potatoes and cut into large dice. in a large nonstick skillet, heat olive oil over medium heat until shimmering. add potatoes and distribute evenly in pan, pressing down lightly. cook, undisturbed, 4 to 5 minutes, until browned. with a large spatula, gently turn potatoes over (dont worry if they break up) and redistribute in pan. cook 4 minutes, until well crisped. (do this in two batches if pan is not large enough.) stir in butter, shallots, garlic, parsley and pastrami or other meat, and cook over medium-low heat, turning occasionally, just until pastrami is heated through and shallots are just soft, about 3 minutes. serve with eggs on top and hot sauce on the side.