Everybody likes crispy potatoes, and though these require a little manual labor, they yield great results. You could also use small red potatoes, but Yukon Golds are extra creamy and delicious. Apply light but even pressure when smashing the potatoes; you want to flatten them, but you don’t want them to disintegrate. This recipe reminds me of the patate in tecia my grandmother used to make in her big cast-iron pot, a simpler rendition of home fries, softer in consistency and made with nothing bu