1. When it comes to smashed potatoes, size matters. Choose small potatoes about 1.5 to 2 inches (4–5 cm) in diameter and weighing 40–50 grams each. These cook evenly and are the perfect size for smashing and crisping up.
   For the best results, Yukon Gold potatoes are an excellent all-rounder, combining the creamy texture of waxy potatoes with the fluffiness and crispiness of starchy ones. Baby red potatoes are another great option, holding their shape well during boiling and crisping up beautifully in the pan, oven or air fryer.
   If you’re in the UK, Maris Piper potatoes are a fantastic choice, known for their versatility and balance of starchiness, widely considered the best potato for crispy fluffy fries. For extra fluffiness, Russets are ideal, but handle them gently as they can break apart easily when smashed.
   Avoid larger potatoes, as they don’t crisp as evenly and take longer to cook through.
2. I like using extra virgin olive oil for most cooking, especially when I'm not grilling something over extreme heat. This way keeps the health benefit intact and I like the flavor. Otherwise, beef tallow or duck fat for extra richness and flavor. If you don't mind it, then use good quality canola or sunflower oil. Avoid hydrogenated oils because they are hyper unhealthy. Also, avoid using butter as it will burn and be just as bad for you as well as taste horrible. If you want to add butter, you add it off the heat once the potatoes are cooked, but the pan is still hot. 

Tips for Best Results:

• Dry the Potatoes: Allow them to steam off excess moisture before smashing.
• Rough Edges Matter: The more jagged, the crispier.
• Don’t Overcrowd: Fry in batches to prevent steaming.
• Use Enough Oil: Generosity with oil ensures a perfect golden crust.

Variations and Substitutions:

• Swap olive oil for duck fat, beef tallow or canola oil.
• Add toppings like grated Parmesan or cheddar for extra indulgence.
• Bake at 220°C (425°F) for 25–30 minutes, flipping halfway, as a frying alternative or cook in the air fryer for 15 minutes.
• Add crushed skin-on garlic and a few sprigs of rosemary when halfway through frying the potatoes for delicious garlic and herb smashed potatoes. 

Important note

Storage and Reheating:

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freeze: Can be frozen for 1 month. Thaw before reheating.
• Reheating: Reheat in an oven at 200°C (400°F) for 10–15 minutes. Fry in a pan on low heat with a touch of oil or use an air fryer for quicker results. Avoid microwaving as it will not crisp up.