if you’re like me you love anything that has to do with the potato. This is one of my favorite potato recipes and I hope you love it too.
First you will want to buy small golden potatoes. Count out two or three per person, wash them and boil them for 30 minutes uncovered in a large pot. I like to cook them in half chicken stock half water.
Remove potatoes and place on a large cutting Board. With a towel and your hand, gently smash the potatoes so that day or more flat than round. These can sit out and even cool while you are prepping the rest of your dinner.
In a cast iron pan melt 4 to 6 tablespoons of olive oil with one large tablespoon of ghee or butter. Turn the heat to medium and lay the potatoes flat. Cook 3 to 4 minutes until toasty brown on the bottom and then gently flip over. Turn the heat off. Season the top of the potatoes with Himalayan pink salt, pepper, garlic powder, onion powder, Parmesan cheese and fresh Parsley and let sit until ready to serve.
You can even boil the potatoes a day ahead of time as a timesaver:)
Baby yellow potatoes
Chicken broth or vegetable broth
Salt and pepper to taste
6 tablespoons + olive oil
One large tablespoon of ghee or 2 tablespoons of butter
1/2 cup fresh chopped Parsley
1/4 to 1/2 cup grated Parmesan cheese