Smashed potatoes! No, that’s not a typo and it’s not a whack version of mashed potatoes! My neighbor told me about this method of potato-makin’ and I now make these jams ALLLL the time. If you haven’t realized by now, James is incredibly picky about what he eats and I’m like a spoiling mother, always trying to prepare him whatever food he DOES like. He is usually a strictly-mashed-or-baked-potato kinda guy… that is, until he met SMASHED POTATOES!! He actually took a bite and “these are really good.” WHAAAAAAT, JAMES!?!?!?! Hearing him utter those words is like music to my ears, like The Hallelujah Chorus singing specifically to me. I very, VERY rarely hear that phrase roll off his sweet lil Persian lips, so, I pretty much die inside when he likes something that much.
As you can imagine, I make smashed potatoes all the dang time, now. It’s like you found the one thing your picky infant likes, so, you feed it to them all the time until they get sick of it… that’s the smashed-potatoes-&-James situation right now. (And no, James is not my baby. He is my adult boyfriend.) Let me just say, I ain’t mad at said situation. I love white potatoes in all forms and this is just one more way to get my potato fix. These little gems are soft & buttery outside and lightly crisp & salty outside. I see them as a cross between baked potatoes, mashed potatoes, fried potatoes, and hash browns. The best of all the PotatoWorlds! Note: Drowning your smashed potatoes in butter/ghee & sea salt is not necessary… but, highly recommended.
- 8-12 small baby potatoes (new, fingerling, yukon - any will work)
- 1 tsp bacon fat OR olive oil
- 1 tsp butter/ghee + extra for finishing
- Sea salt, to taste
- Freshly ground black pepper
- In a large pot filled with cool water, add potatoes and bring to a rolling boil. Boil until fork tender.
- Remove cooked, whole potatoes and let drain. Place on a flat surface and use the back of a fork/spatula or a potato masher to gently smash potatoes, keeping skins still in tact. (You want the skin to act as a jacket or net, holding the potato flesh in place.)
- Heat bacon fat & butter/ghee over med high heat and add smashed potatoes to pan. Sprinkle with a generous amount of sea salt and fry until golden brown underneath.
- Flip over and add a bit more sea salt & ghee/butter. Cook until golden brown on both sides.
- Sprinkle with freshly ground black pepper and serve.