Ingredients
Equipment
Method
- Boil the small red or Yukon gold potatoes in salted water until fork-tender.
- Drain and let cool slightly, then gently smash each potato.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the smashed potatoes in the hot oil until golden and crispy on both sides, seasoning with black pepper.
- Transfer to a serving dish and garnish with sliced herbs if desired.
Nutrition
Notes
Feel free to jazz up your Golden Crispy Smashed Potatoes with garlic powder, cheese, or bacon bits for added indulgence. Let them cool completely before storing in an airtight container. Reheat in the oven or a skillet for best results.