Not mash, smashed. Flavorful potatoes that use almost no fat!
First, cook the potatoes whole in boiling water until they are fork tender. Turn off the heat and let them cool in the water
Once they are cooled enough to handle, heat the oil in a heavy skillet.
Place potatoes in the skillet, one at a time. Using the flat bottom of a glass or cup, push down until the potatoes are "smashed". Fry them up until just lightly golden brown, then flip and do the other sides.
Serve hot!