Michael Symon's Smashed and Fried Potatoes

By 1buttons

Ingredients

• 2 pounds Sweet and/or Yukon Gold Potatoes
• small bundle Thyme
• 4 sprigs Rosemary
• 4 cloves Garlic (smashed)
• Salt
• 1/4 cup Chicken Fat
• freshly Ground Pepper
• Parmesan (to garnish)

Details

Servings 1
Adapted from abc.go.com

Preparation

Step 1

2 pounds Sweet and/or Yukon Gold Potatoes
small bundle Thyme
4 sprigs Rosemary
4 cloves Garlic (smashed)
Salt

In a large dutch oven, place the potatoes with enough water to cover them by a few inches. Add the thyme, rosemary, and garlic. Salt the water, then bring to a boil. Gently boil until the potatoes are cooked through and tender, about 30 minutes, then drain remaining water.

1/4 cup Chicken Fat
freshly Ground Pepper
Parmesan (to garnish)

Place the same pan back on medium high heat with the potatoes in it. Let the potatoes dry out for a minute, letting any water evaporate. Add the chicken fat to the pan and once it has melted, begin to slightly flatten the potatoes with the bottom of a smaller pot or ramekin. Make sure to keep the potatoes in an even layer. Brown for about 5 minutes, then flip. Season with salt and pepper and cook until the potatoes are golden brown. Serve with grated parmesan to garnish.

Helpful Tips:
1. You can use any type of potato for this recipe: sweet potatoes, redskin potatoes, etc.
2. Try this recipe with rendered bacon fat instead of chicken fat.