My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.
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"The more stirring, the less brown. And brown is the whole point." Because sometimes, this is all I want to eat for dinner, home fries. And I say there's nothing wrong with that. Deeply crisp, creamy chunks of potato seared...