Crispy, Smashed Potatoes & Leeks

Simple ingredients, hard heat, and a little patience—that’s all it takes to turn humble potatoes into something special. These Smashed Crispy Potatoes with Crispy Leeks are cooked entirely in cast iron over charcoal, delivering golden edges, soft centers, and plenty of texture. They work just as well next to a steak as they do under a fried egg.

Ingredients

• 1½–2 lbs new or baby potatoes

• 2 leeks, cleaned and thinly sliced (white and light green parts)

• Olive oil or neutral frying oil

• Salt, to taste

• Optional: Ranch & Rifle A.P. seasoning

Parboil the Potatoes

Bring a pot of well-salted water to a boil. Add the potatoes and cook until just fork-tender, about 10–12 minutes. Drain and let them steam dry for a few minutes.

Smash the Potatoes

Place the potatoes on a tray or cutting board. Using the bottom of a sturdy glass or mug, gently smash each potato until flattened but still intact.

Fire Up the Cast Iron

Set up your grill or fire pit for direct heat and place a cast iron skillet over the coals. Add a generous amount of oil and let it heat until shimmering.

Crisp the Leeks

Add the sliced leeks to the hot oil and cook, stirring occasionally, until they begin to brown and crisp. Season lightly with salt (and A.P. if using). Once crispy, push the leeks to the edge of the pan or remove and reserve.

Crisp the Potatoes

Add the smashed potatoes to the skillet in a single layer. Let them cook undisturbed until deeply golden and crisp on the bottom. Flip and crisp the other side. Adjust heat as needed to prevent burning.

Bring It Together

Add the crispy leeks back into the pan with the potatoes and toss gently to combine. Taste and adjust seasoning.

Serve

Serve hot, straight from the skillet. These are perfect as a side for grilled meats, topped with a fried egg, or eaten on their own with a cold drink nearby.

Notes from the Fire

• Let the potatoes sit before flipping—this is where the crunch happens.

• Leeks cook fast once they start crisping, so keep an eye on them.

• Cast iron and charcoal give these their best texture, but they also work on a stovetop.

Crispy, rustic, and built for live fire—this one’s hard to beat.