Crispy Smashed Potatoes

Step 1: Make sure your potatoes are clean, then give them a couple little pokes with a thin knife or fork.

Step 2: Toss the potatoes with a little bit of vegetable oil and transfer to a foil-lined sheet tray.

Step 3: Add the potatoes to a cold oven and heat to 400°F (200°C). Once heated, larger potatoes should take around an hour, smaller red potatoes will take around 30 minutes. They’re ready when they are slightly firm but squishable.

Step 4: (Skippable but crucial) Allow the potatoes to cool to room temperature and then refrigerate until cold before using. This allows all of the moisture to either steam out or relax back into the potatoes, giving you the most fluffy final product.

Step 5: From here they can be cut into French fries, or whatever your little heart desires, but today we’re making smashed potatoes. So, place a sheet of parchment over them and then apply gentle pressure until they collapse into a disk.

Step 6: Heat a skillet with enough oil to shallow fry, about a 1/4 inch layer. Gently add in each smashed potato and fry for around 2-3 minutes, then flip. Repeat the process till both sides are caramelized, then remove and season with salt and serve.