Bacon Fat Crispy Smashed Baby Potatoes

Crispy smashed baby potatoes cooked in bacon fat flavored with thyme and garlic. The perfect side dish served with sour cream and chives.

Ingredients

Full recipe and amounts can be found in the recipe card below. 

• Baby potatoes. 
• Bacon fat. I reserve the bacon grease every time I cook bacon. I store it in a sealed jar. If you don’t have bacon fat, duck fat is a good substitute. Otherwise just use olive oil.
• Fresh thyme. 
• Garlic powder. 
• Salt and pepper. 
• To serve: I like serving the potatoes on a platter with sour cream and chives but that’s optional.

How to make smashed baby potatoes

1. Boil the potatoes: Place baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat. Cook until the potatoes can easily be pierced with a sharp knife. Drain the potatoes and allow to cool for 10 minutes.
2. Smash the potatoes: Heat the bacon fat in a sheetpan (you might need two if your pans aren’t very big) on the stovetop. Add the cooked potatoes and carefully smash with the back of a wooden spoon. Season with salt, pepper, garlic powder and thyme. Place in a hot oven and allow to roast for 20-30 minutes or until the potatoes are crisp and golden.
3. Serve: Place a generous dollop of sour cream onto a serving platter and with the back of a spoon, smear across the plate. Top with the smashed baby potatoes and finish with chopped chives. Serve immediately.

Can I make this ahead?

The potatoes can be boiled up to two days in advance and kept covered in the fridge. They can be smashed in the bacon fat and kept on the sheetpans up to 6 hours in advance and just roasted before serving.

Crispy potato recipes

1. Mini Hasselback potatoes
2. Crispy salt and pepper smashed potatoes
3. Easy spicy garlic baked potato wedges