THAI SPICED BEEF TALLOW SMASHED POTATOES SERVED WITH A SMOKED GARLIC MAYO

Preheat oven to 200 degrees. Place potatoes in a large pot and add water to cover. Season with 1 tablespoon salt and bring to a boil over high. Reduce heat to medium and simmer until potatoes are tender; about 10 minutes. Drain potatoes and let stand until cool enough to handle.

While potatoes cool, place beef tallow in a small saucepan, until melted, about 1 minutes. Pour into a bowl.

Arrange potatoes on a rimmed baking sheet. Place a second rimmed baking sheet on potatoes, rimmed side up, and press down gently to crush potatoes without breaking them apart. Drizzle potatoes with the melted beef tallow; turn potatoes to coat. Season with half of your spice mix.

Roast potatoes in preheated oven until bottoms are golden, about 10 minutes. Then set the oven on 220 degrees and roast  until crispy and golden brown, about 20 minutes.

Transfer potatoes to a large bowl. Sprinkle with the rest of the spices mix, toss to combine. Place potatoes on a platter, and top with chives.

Serve with our Boer and Butcher Smoked Garlic Mayo.