Pink plate with smashed potatoes, creme fraiche drizzle, dollops of whole grain mustard, flaky sea salt and scallions.
Photography, Art Direction & Food Styling: Anthony Contrino

Smashed potatoes have been the rage for a while now, and I’ve finally caved and joined in.  BUT, I had to do it my way.  My version takes it to a whole new level – bacon grease, creme fraiche splatter (don’t be cheap!) and small dollops of whole grain mustard add to the bougieness.  (If you really don’t give a shit and want to look like a snob, feel free to add some caviar, too!) 

Ultimate Smashed Potatoes

Prep Time: 5 minutes
Cook Time: 1 hour
Inactive Time: 5 minutes
Servings: 4


  • 1 pound teeny-tiny, Pee Wee potatoes, rinsed
  • Kosher salt
  • ¼ cup bacon grease, melted
  • 2 tablespoons olive oil
  • Freshly ground black pepper
  • Crème fraiche, for serving
  • Whole grain mustard, for serving
  • Flaky sea salt, for serving
  • Chives, minced, for serving (or very thinly sliced scallions)


  • Preheat the oven to 425 degrees.
  • Clean and add the potatoes to a large saucepan.
  • Add enough cold water to cover the potatoes by an inch and season generously with salt.
  • Bring to a boil and cook until fork tender, about 12 minutes.
  • Drain the potatoes and let sit in the colander to steam dry for 5 minutes.
  • Combine the bacon grease and olive oil and stir.
  • Using a pastry brush coat a half sheet pan with some of the fat mixture.
  • Scatter the potatoes onto the sheet pan and, using a ramekin or cup with a flat surface, gently smash the potatoes until about 3/8-inch thick.
  • Brush the tops with more of the fat mixture.
  • Drizzle any remaining fat on and around the potatoes.
  • Season generously with salt and pepper.
  • Bake until golden brown and crispy, carefully flipping halfway through cooking, about 40 minutes.
  • Transfer to a serving platter and top with a drizzle of crème fraiche, some small mounds of mustard, a sprinkling of flaky sea salt and the chives.


If you can’t find teeny-tiny potatoes, use halved baby potatoes. Place them cut-side-down before smashing. You may have to adjust the roasting time depending on size.
You can use any fat, but the bacon grease is really what makes these potatoes SHINE. While traveling down south, I came across a product called Bacon Up – shelf stable bacon grease. I am now addicted. You can find it online, and it’s worth every penny!
Course: Side Dish, Vegetables
Author: Anthony Michael Contrino