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Molly Makes Cripsy Smashed Potatoes

Join Molly Baz in the Bon Appétit Test Kitchen as she makes crispy smashed potatoes. 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 bacon and sour cream takes the whole situation to the next level. Check out the recipe here: https://www.bonappetit.com/recipe/smashed-and-loaded-crispy-potatoes

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