3 pounds of small gold or fingerling potatoes
Kosher salt
⅓ cup avocado oil (or other high-smoke-point neutral oil)
2 Tbsp Biltmore Estate Cedric’s Fry Seasoning

For garnish

Sharp cheddar cheese, grated
Sour cream
Bacon, diced and cooked until crispy
Green onions, thinly sliced

1. Fill a large, deep pot halfway with water, add a few generous pinches of kosher salt. Bring to a boil. 
2. Add the small potatoes to the boiling water and cook until soft and easily pierced with a fork, about 15 minutes. 
3. Remove the potatoes from the boiling water and divide them onto two parchment lined sheet trays. Arrange the potatoes evenly on the sheet trays. 
4. Preheat the oven to 450°F
5. Using the bottom of a glass, gently press down on each potato until it is about ½ an inch thick, repeat with remaining potatoes
6. In a small bowl, combine the avocado oil and Biltmore Estate Cedric’s Fry Seasoning, stirring to fully incorporate.
7. Liberally brush the seasoned oil onto each smashed potato.
8. Bake for 20-30 minutes, swapping the sheet trays on the racks halfway through, until golden brown and crispy. 
9. Remove the sheet trays from the oven and set the oven to broil.
10. Sprinkle the potatoes generously with the cheddar cheese, and broil for 2-3 minutes until the cheese is melted.
11. Let cool for about 10 minutes. Garnish with sour cream, bacon and green onions. 
12. Serve immediately and enjoy!