Loaded Smashed Taters

Back to school for nobody in this house, but the energy of August still feels transitional — the garden shifts from explosion to winding down, the construction sites push toward fall deadlines, and the light starts its annual retreat, gaining a little more dark each evening. August is the month of maximum output: everything is producing, everything is fruiting, everything is giving what it has before the frost takes it back.

Clay and I made a joint project this week: we smoked a whole brisket together. From start to finish. His first complete brisket. I supervised; he executed. He trimmed the fat cap. He applied the rub (salt and pepper, the Texas way — he's adopted it as gospel). He started the fire at 4 AM. He managed the temperature for fourteen hours. He wrapped in butcher paper at the stall. He pulled it at 203 degrees internal. He rested it in the cooler. He sliced it.

The brisket was... eighty percent. The flat was slightly dry (a common flaw — the flat is the hardest part, always the hardest part). But the point was exceptional. Juicy, smoky, with a bark that shattered and a smoke ring that went a quarter inch deep. Clay held up a slice of the point and said "This. This is it." I said "That's the point." He said "I know it's the point, Dad." I said "No, I mean — it's the point. The point of the brisket and the point of the cooking and the point of everything. You made something. From nothing. From a piece of meat and salt and pepper and fire. You made something." He looked at me. He understood. Not just the brisket. The everything.

Travis came by and ate three plates. Jolene had two. Connie had one slice and said "This is Clay's?" and Clay said "Yes, ma'am" and Connie said "Good job" which from Connie is a standing ovation with confetti and a marching band.

When you spend fourteen hours tending a fire and pull something that good off the smoker, the sides have to show up too — this isn’t a night for an afterthought. I threw together a sheet pan of Loaded Smashed Taters while Clay was resting the brisket in the cooler, and honestly they disappeared almost as fast as the point did. Travis went back for them twice, which tells you everything. If your house is doing a long smoke day, put these in the oven for the last hour and you’ll have something worth eating while the brisket finishes its rest.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 6

Ingredients

2 lbs small baby Yukon Gold or red potatoes
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 cup shredded sharp cheddar cheese
6 strips bacon, cooked and crumbled
1/4 cup sour cream
3 tablespoons sliced green onions

Instructions

Boil the potatoes. Place potatoes in a large pot and cover with cold salted water. Bring to a boil over high heat and cook 15–18 minutes, until fork-tender but not falling apart. Drain and let steam dry for 5 minutes.
Preheat the oven. Heat oven to 450°F. Line a large rimmed baking sheet with parchment paper and drizzle with 1 1/2 tablespoons of the olive oil.
Smash the potatoes. Arrange potatoes on the prepared baking sheet spaced a few inches apart. Use the bottom of a glass or a sturdy fork to press each potato down until it’s about 1/2 inch thick and flattened but still in one piece.
Season and roast. Drizzle the remaining olive oil over the smashed potatoes. Mix together the garlic powder, onion powder, smoked paprika, salt, and pepper, then sprinkle evenly over all the potatoes. Roast 20–25 minutes until the edges are golden and crispy.
Load them up. Remove the pan from the oven and immediately top each potato with shredded cheddar and crumbled bacon. Return to the oven for 3–5 minutes until the cheese is fully melted and bubbling.
Finish and serve. Transfer to a serving platter. Top with dollops of sour cream and a generous scatter of sliced green onions. Serve hot straight from the pan.

Nutrition (per serving)

Loaded Smashed Taters — The Side Dish That Earned Its Place at Clay's Table