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Crispy on the outside, soft on the inside, you'll love these potatoes. Try them with cheddar cheese and sour cream.

Nutrition types:

Crispy smashed potatoes

Small new potatoes
2
pounds
Salt
1
tsp
Cooking oil
1/2
cup
Sea salt
1
tsp
Fill a large pot with water and a dash of salt. Bring to a boil. 
Rinse and scrub the 
2 pounds Small new potatoes
and add to boiling water. Boil for 10-15 minutes, or until almost tender when pierced with a fork. ​
Drain water and set boiled potatoes on a flat surface. Use the palm of your hand to smash (or at least squish) the potatoes to about half their original height.
Add the 
1/2 cup Cooking oil
to a frying pan or skillet and heat to medium high.​
Add the potatoes to frying pan (they should sizzle) and cover. Reduce heat to medium low and cook for 10 minutes, or until golden brown. Flip and cook on the other side for 10 minutes.
Add a sprinkle of 
1 tsp Sea salt
and serve hot.​
smashed-potatoes