Garlicky Potatoes with Rosemary and Parmesan

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)
step-by-step directions
step-by-step directions
  • 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.

Watch how its made

Watch Video

Michael Symon's Smashed and Fried Potatoes

comments ()
4.0 stars based on 1 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.