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Bon Appétit

Smashed and Loaded Crispy Potatoes

5.0

(1)

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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 cream!—takes the whole situation to the next level. Serve these alongside a big ol' steak for a real at-home chophouse experience, or just eat them all by yourself on the couch.

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