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Michael Symon's Smashed and Fried Potatoes


1. You can use any type of potato for this recipe: sweet potatoes, redskin potatoes, etc.
2. Try this recipe with rendered bacon fat instead of chicken fat.
Smashed and Fried Potatoes Recipe: Chicken fat elevates classic roast potatoes by yielding an ultra crisp exterior.

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Rate this recipe 4.3/5 (15 Votes)


  • 2 pounds Sweet and/or Yukon Gold Potatoes
  • small bundle Thyme
  • 4 sprigs Rosemary
  • 4 cloves Garlic (smashed)
  • Salt
  • 1/4 cup Chicken Fat
  • freshly Ground Pepper
  • Parmesan (to garnish)


Adapted from


Step 1

In a large dutch oven, place the potatoes with enough water to cover them by a few inches. Add the thyme, rosemary, and garlic. Salt the water, then bring to a boil. Gently boil until the potatoes are cooked through and tender, about 30 minutes, then drain remaining water.
Place the same pan back on medium high heat with the potatoes in it. Let the potatoes dry out for a minute, letting any water evaporate. Add the chicken fat to the pan and once it has melted, begin to slightly flatten the potatoes with the bottom of a smaller pot or ramekin. Make sure to keep the potatoes in an even layer. Brown for about 5 minutes, then flip. Season with salt and pepper and cook until the potatoes are golden brown. Serve with grated parmesan to garnish.


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