MICHAEL SYMON'S SMASHED AND FRIED POTATOES
Smashed and Fried Potatoes Recipe: Chicken fat elevates classic roast potatoes by yielding an ultra crisp exterior.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- pounds Sweet and/or Yukon Gold Potatoessmall bundle Thyme4 sprigs Rosemary4 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.
- 4 cup Chicken Fatfreshly Ground PepperParmesan (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 ofchicken fat.
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