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Smashed and Loaded Crispy Potatoes

Smashed and Loaded Crispy Potatoes

Bon Appétit - Molly Baz

Cooking potatoes twice—once in water, and a second time in hot oil—is hands-down the best way to achieve extra-crispy potatoes at home. And while there's nothing wrong with a plate of crunchy, well-seasoned spuds, smothering them in all of the best parts of a baked potato—helloooooo, bacon and sour …

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Bon Appétit

Cook with confidence. Enjoy your food.

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