Keep the leftovers in a sealed container in the fridge for 5-7 days.
You can use any kind of potatoes for this recipe.
Don’t add any salt to the boiling water if you don’t want to.
Feel free to use more oil or replace it with vegan butter instead. I suggest you use extra virgin olive oil, though.
Customize your crispy smashed potatoes with your favorite spices and herbs. Just remember to add the fresh herbs right before serving.
If you want to save some time, you can boil the potatoes the day before, transfer them to a sealed container, and keep them in the fridge. The next day, smash and season the potatoes and bake them for 2-3 more minutes.