Step 1

Place baby potatoes in a large pot of salted water. Bring to a boil over medium-high heat.

Step 2

Cook until the potatoes can easily be pierced with a sharp knife. Drain the potatoes and allow to cool for 10 minutes.

Step 3

Preheat the oven to 220°C/430°F.

Step 4

Heat the bacon fat in a sheetpan (you might need two if your pans aren't very big) on the stovetop.

Step 5

Add the cooked potatoes and carefully smash with the back of a wooden spoon.

Step 6

Season with salt, pepper, garlic powder and thyme.

Step 7

Place in the hot oven and allow to roast for 20-30 minutes or until the potatoes are crisp and golden.

Step 8

Place a generous dollop of sour cream onto a serving platter and with the back of a spoon, smear across the plate. Top with the smashed baby potatoes and finish with chopped chives. Serve immediately.