How To Make Fried Smashed Potatoes

I asked yesterday if you could look at the ingredients for these, and what I called them, and figure out the recipe. Let’s see how close you were.


2 pounds redskin potatoes, about one per guest
1/4 cup rendered bacon fat
1 cup diced onion
kosher salt
fresh ground black pepper


These were based on an idea I got from Guy Fieri. His version used smaller potatoes, about the size of a large egg. So mine don’t look like his at all. Still tasty, though.

Boil the potatoes in salted water, like you normally would.

They’re done when a wooden skewer goes all the way in easily and pulls out without lifting the potato with it.

Drain the potatoes and set them aside while you dice the onion.

Melt the bacon fat over medium heat and add the diced onion.

Using a clean dish towel or a folded up paper towel to protect your hand from the hot potato, and smash it flat-ish.

Scoop the potato up carefully with a spatula and lay it on top of the onions.

Add salt and pepper — and maybe garlic … or sage … or cayenne … or … you get the idea.

Once they’re browned on the bottom flip them over.

With smaller potatoes, you should be able to keep them together. You can serve one potato to each diner. These were too big, so they broke up when I flipped them. I realized I wasn’t going to have individual potato patties like Guy made. So I just tossed them, made sure they were browned all over like hash browns.

Then mixed them all together.

And that’s it.

So … when I asked you yesterday to guess how this was made, how close were you?