Ingredients
- 16 small yukon gold potatoes
- 2 garlic cloves, halved
- 7 fresh thyme sprigs
- 4 fresh rosemary sprigs, snipped into 2-inch pieces
- 3 fresh bay leaves
Preparation
Baking Directions:
Put the potatoes in a saucepan just big enough to fit them in one layer.
They should have enough space to move a little.
Add enough oil to cover the potatoes, then add the garlic, thyme, rosemary, bay leaves and 2 teaspoons salt.
Bring to a simmer over medium heat and cook until they're soft enough to mush if you press one with your finger, about 30 minutes.
Keep adjusting the heat as you simmer to maintain tiny slow bubbles on the surface of the oil.
You don't want the herbs to burn and get bitter; you want them to slowly infuse their flavors into the oil.
Use a slotted spoon to transfer the potatoes to a plate and let them cool a little.
Gently smash each potato to flatten into thick disks.
Heat a large sauté pan over high heat and coat the bottom with a little oil.
Add the potatoes in a single layer and let them get brown and crisp, about 1 minute, then flip them to brown the other side.
Drain on paper towels.
