A fun family snack, a flavorful side dish or both!
Kosher salt and freshly ground black pepper
1 cup Clarified butter or ghee, for shallow frying
4 tablespoons Unsalted butter, cut into pats
3 sprigs Rosemary, plus more for garnish
2 cloves Garlic, lightly smashed
Grated parmesan, for topping
Peel the potatoes and trim both short ends to make them flat. Slice the potatoes into 1-inch thick rounds, then using a ring or biscuit cutter, punch out uniform circles. Save any potato scraps in water for another recipe.
Par-boil the potatoes: Combine the potatoes and enough cold water to cover by 2 inches in a medium saucepan, and salt the water generously. Bring to a boil, then reduce to a gentle simmer.
Simmer until partially cooked, 3 to 5 minutes. There should still be some resistance in the middle when pierced with a paring knife. Drain carefully; let cool and dry completely.
Heat the clarified butter or ghee over medium heat in a large skillet. Add the potatoes cut-side down. Cook gently, adjusting the heat as necessary, until the bottom is very crisp and an even deep golden brown, 6 to 8 minutes.
Flip the potatoes and let the other side get golden brown as well, another 6 to 8 minutes. Remove the potatoes temporarily onto a plate and drain off the butter from the skillet.
Place the potatoes back in the skillet and place over medium-high heat. Add the pats of butter, rosemary and garlic. When the butter melts and gets foamy, carefully tip the pan towards you and start basting the potato rounds with a large spoon. Baste for about a minute, then remove to a plate.
Sprinkle with salt and a generous grating of parmesan. Garnish with the rosemary and garlic from the skillet.
One of the most amazing starches is the potato! It can be used in almost any dish, at any time of day. And this dish gives the potatoes the starring role! With crispy potatoes, grated parmesan, and a splash of butter, this simple dish is a quick and easy all-day favorite!
Prep Time: 15 minutes
Cook Time: 30 minutes