Garlic Butter Smashed Potatoes

Potatoes

1. Bring a pot of water to a boil, add salt and potatoes, and cook until fork-tender, 15–20 minutes - drain well
2. Preheat oven to 425, and stir together the butter, oil, garlic, paprika, red pepper and salt & pepper - mix well
3. Put the potatoes on a parchment-lined baking sheet, and using something flat, press each potato to about ½ inch thick - and btw way, the craggy edges the better
4. Brush the butter nonsense generously over each smashed potato, and bake 20–25 minutes until golden brown and crispy on the edges
5. Remove and serve alone, with some of the gremolata, sour cream & chili crunch or I vote for the egg & caviar

Gremolata

1. Put the parsley, garlic, lemon zest, olive oil, and a pinch of salt & pepper, in a small bowl
2. Mix well to combine