1. Preheat oven to 425 F. Place potatoes and salt in a saucepan. Cover with wa- ter. Bring to a boil and cook until tender, about 15 minutes. Place potatoes in a large bowl with ice water. Allow to cool for about 10–15 minutes.

2. Place potatoes on a cutting board or counter. Smash each potato with bottom of a heavy glass. (You can also use a baking sheet pan and press all the pota- toes at once.)

3. Place potatoes in a roasting pan in the preheated oven with bacon fat and allow fat to melt. Dredge potatoes in fat to coat each side. Sprinkle with salt and pepper. Bake 20 minutes, remove and flip potatoes. Bake another 20–25 minutes or until crispy. Cool slightly and serve with your favorite dipping sauce.