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Chicken Fat Smashed Potatoes

Demetra Overton
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Servings 4 servings


  • 1 pound baby Yukon gold potatoes
  • 1/4 cup chicken fat and juices from a roast chicken
  • salt
  • 2 cloves fresh garlic
  • 4 green onions
  • salt and pepper
  • 1/2 cup shredded cheddar optional
  • 1/4 cuo shredded mozzarella optional


  • Steam the potatoes in the microwave with water in a plastic wrap covered dish (be sure to leave one corner open to vent the steam) for about 16 minutes
  • OR
  • Roast the potatoes in the oven until tender about 35 minutes at 350 degrees
  • Drain any water from the potatoes
  • Heat the chicken fat and juices in a 12 inch skillet and add the potatoes
  • Chop the garlic and add it to the pan
  • Season the potaotes with salt and pepper to taste
  • With the bottom of a mug, crush the potatoes into the chicken fat and let them get brown and crispy. Flip over and continue to cook until the other side is crisp. top with cheese (if you're using it) and sliced green onions