Preheat your Traeger grill or pellet smoker to 500ºF with the lid closed for 15 minutes.

Toss the potatoes with 2 tablespoons of melted beef tallow before adding directly to the grill grates.

Smoke for 20 minutes or until the potatoes are fork tender. Transfer the potatoes to a half sheet pan.

Add the remaining 4 tablespoons of beef tallow to the potatoes, letting the residual heat melt the fat. Add the seasoning to the potatoes and toss together to evenly coat.

Using the bottom of a heat proof glass (I like to use a Yeti tumbler), smash the potatoes flat and arrange in an even layer on the sheet pan. Be careful not to completely smash and make mashed potatoes. For extra crispy smashed potatoes, space them out across two sheet pans.

Add the sheet pan to the Traeger and smoke for an additional 30-40 minutes until the potatoes are golden brown and as crispy as you'd like. Garnish with fresh parsley and about a teaspoon of kosher or flaky salt to taste.