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)
- 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.