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Ingredients
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Potatoes
Herbs and Cheese
Method
Preparation
- 1
Prepare the Potatoes
Peel the Yukon Gold potatoes and cut them into even-sized pieces, about 1-2 inches thick.
- 2
Garlic Preparation
Peel and crush the garlic cloves lightly with a knife, leaving them whole.
Cooking
- 3
- 4
Confit the Potatoes
Add the prepared potatoes and crushed garlic cloves to the pot. Ensure the potatoes are submerged in the oil. Cook on low heat for about 45 minutes, or until the potatoes are tender but not falling apart.
- 5
- 6
Add Herbs
Add the chopped fresh rosemary and thyme to the pot, stirring gently to combine.
- 7
Crisp the Potatoes
Increase the heat to medium-high and allow the potatoes to fry in the oil for an additional 10-15 minutes, turning occasionally, until they are golden and crispy.
Finishing Touches
- 8
Add Parmesan
Remove the pot from heat and sprinkle the grated Parmesan cheese over the crispy potatoes while they are still hot. Toss gently to ensure even coverage of the cheese.
- 9
Serve
Transfer the crispy potatoes to a serving platter and serve immediately while hot.
