Fried Potatoes with Yogurt & Chives

By ltrodrigu

Ingredients

• 2 pounds small Yukon Gold potatoes
• 1 small bundle thyme
• 4 sprigs rosemary
• 4 cloves garlic, smashed
• Salt
• Freshly ground pepper
• 1/4 cup chicken fat or peanut oil
• Greek yogurt, such as Dannon Oiko, for topping
• Finely chopped chives, for topping

Details

Adapted from parade.com

Preparation

Step 1

Put potatoes in a large Dutch oven and cover with water by a few inches. Add thyme, rosemary, and garlic. Season with salt; bring to a boil. Boil until potatoes are cooked through and tender, about 30 minutes, then drain potatoes and discard herbs and garlic.

Put potatoes back in same pot, in 1 even layer, over medium-high heat. Let potatoes dry out for a minute, letting any water evaporate. Add chicken fat or oil to pan and once it has melted, begin to slightly flatten potatoes with bottom of a smaller pot or ramekin. Make sure to keep potatoes in 1 even layer. Brown about 5 minutes on 1 side, then flip. Season with salt and pepper and cook until potatoes are golden brown on both sides. Transfer to a plate and garnish each flattened potato with a dollop of yogurt and some chives.