A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. Psst—we don't count water, salt, black pepper, and certain fats (specifically, 1/2 cup or less of olive oil, vegetable oil, and butter), since we're guessing you have those covered. Today, we’re off-roading classic mashed potatoes.
When potato chips started being commercially produced in the early 20th century, plain was a given. They were “just thin slices of potato, fried and salted,” Janis Thiessen writes in Snacks: a Canadian Food History. It wasn’t until the mid-1900s that flavors, like barbecue and salt-and-vinegar, started springing up.
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