A kid-friendly dish of potato chips tossed with seasoned potatoes from Michael Lyon.
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ingredients
1
lb(s) Yukon Gold potatoes
4
Tbsp clarified butter
4
shallots, minced
4
clove garlic, minced
2
Tbsp fresh thyme
2
Tbsp fresh rosemary
2
cup potato chips (pick your favorite flavor depending on what you are serving with this dish)
Salt to taste
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directions
Step 1
Cut potatoes with skin on, into ½ inch cubes. Preheat oven to 425. In a large bowl toss the potatoes with clarified butter and salt. Place on a baking tray and bake for 30 minutes or until crispy tender. Let cool.
Step 2
Heat a fry pan over medium high heat. Add 4 tbsp clarified butter into pan. Sautee the shallots and garlic in pan. Add potatoes, thyme and rosemary. Season with salt.
Step 3
At the last minute toss the potato chips in with the warm potatoes. Portion potatoes onto plates and add protein of your choice.