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Michael Symon's Smashed and Fried Potatoes

Smashed Fried Potatoes Michael Symon
Garlicky Potatoes with Rosemary and Parmesan
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Smashed and Fried Potatoes Recipe: Chicken fat elevates classic roast potatoes by yielding an ultra crisp exterior.
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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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 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.
  • 2
    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.
 
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