Trim top and bottom of 5 small Yukon gold potatoes and place in a mdium sized skillett. Add 1 cup water or just enough to barely cover and 1 tbsp vegetable oil. Stir, bring to a boil, then reduce to a simmer, cover and cook until the potatoes can be easily pierced with the tip aof a knife.
If any water remains, drain. Using the bottom of a small glass, gently 'smash' the potatoes until they double in size. Season with kosher salt and freshly ground black pepper and add 1 tbsp butter. Increase heat to medium high and cook potatoes for 4-5 minutes, or until they are golden brown. Flip potatoes to the second side, season again kosher salt and freshly ground black pepper and cook for another 4-5 minutes.
