- 2 pounds yukon gold potatoes (baby, 1-2" diameter)
- 1/3 cup vegetable oil (plus more as needed)
PER SERVING *
|Calories300Calories from Fat160|
|% DAILY VALUE*|
|Calories from Fat160|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Dana Murphy 9 days ago
Super easy and delicious!
Moore 10 days ago
Simple, tasty and they have a great texture.
Alisa Putintseva 31 Aug
It was amazing I made it for my boyfriend and my mom and they loved it!
Josh 22 Aug
It turned out well a simple recipe but was great for a last minute idea
Larissa Moorehead 22 Jul
My husband said they were the best potatoes he’s ever had!
Jean G. 4 Jul
Easy to make I added garlic powder
Jennifer R. 26 Jun
Yum! Perfect will make again
Nicole 18 Jun
Really good with blu potatoes and smoked paprika salt
Raychel 21 Apr
Perfect! This recipe is fail-proof and looks fancy! Plus you can change the seasonings to match your entree
Cid V. 2 Jan
Very simple but delicious. The thinner the crispier!
Jess 21 Dec 2017
Delicious! I used regular sized white potatoes with grape seed oil, came out crispy and awesome. Softened in the fridge overnight, going to throw leftovers in my air fryer so see if the crisp back up.
Hey Girl! 26 Nov 2017
Used a medley of purple, red, and fingering potatoes they came out perfect I would definitely make this again
Jackie 25 Oct 2017
Very very very good. I enjoyed very much.
Melissa H. 23 Oct 2017
Yummy for sure. Will definitely make again.
Lara 20 Oct 2017
So easy and tasty - a new family-favorite!
Herman van Zyl 11 Sep 2017
It was jummy. I made a few changes though. Added some breadcrumbs and cheese.
Keriann Boyd 4 Aug 2017
A little difficult to smash the potatoes since they crumbled apart