Ultra crispy smashed yukon gold potatoes

Serves 4

• 1 lb yukon gold potatoes

• 3 Tbsp. extra virgin olive oil

• coarse salt to taste

• 2 Tbsp. coarsely chopped parsley

• 1/4 cup of sour or plain whole milk yogurt for serving

Cover potatoes with cold water in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-high, and simmer until potatoes are just tender when pierced with a fork, 10 to 15 minutes (depending on size); remove potatoes as they are done.

Drain, and let cool slightly, about 5 minutes.

Place potatoes on a cutting board. Lightly crush potatoes with the side of a large knife or your palm.

Heat olive oil in a large skillet. Add potatoes, and cook, flipping once, until crisp and golden brown, 4 to 5 minutes per side. Season with coarse salt to taste; sprinkle generously with parsley.

Pro tip: I like to first smear the platter or plate I am serving smashed potatoes on with sour cream or plain yogurt.

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