Sometimes I find cooking the smashed potatoes in a hot skillet works best to crisp them up…
To Cook the Potatoes on the Stovetop:
- Place a 12” cast-iron skillet over medium heat. Pour the bacon fat into the skillet and add enough oil to come up the sides about ¼ of an inch. Once the oil is hot, place the smashed potatoes into the pan, working in batches so that you don’t overcrowd the oil.
- Pan fry the potatoes until crispy on one side. Flip them over and continue to fry until crispy on the other. Lower the heat if needed so that the potatoes don’t burn before crisping. Transfer the potatoes to a sheet pan lined with paper towels. Immediately sprinkle with a pinch of salt. Continue to fry all of the potatoes.