Smashed and Loaded Crispy 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 all of the best parts of a baked potato—helloooooo, bacon and sour cream!—takes the whole situation to the next level. Serve these alongside a big ol' steak for a real at-home chophouse experience, or just eat them all by yourself on the couch.