WEEKDAYS 1e|12c|p

Michael Symon's Smashed and Fried Potatoes

Michael Symon
Servings: 6
30 to 60 min

Garlicky Potatoes with Rosemary and Parmesan

  • Ingredients
  • step-by-step directions
Michael Symon's Smashed and Fried Potatoes
  • 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)
  • 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.
  • 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.
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