This week, Chef Joshua Smith, of Culinary Innovation at Alltown Fresh, shows Tina Redwine how to make hearty dishes.

4 qt sauce pot                               

Cast Iron Fry Pan           

Colander

1/2 sheet tray/parchment         

5# Yukon Gold Potatoes             

4 Sprigs Thyme               

3 Gloves Garlic

Grapeseed Oil                             

Parsley                           

Coarse Sea Salt             

Fresh Cracked Black Pepper

Simmer Potatoes in heavily salted water with garlic and thyme until potatoes are soft (do not let water boil}   

Strain Potatoes through Colander and allow to cool at room temp             

Once cool, gently smoosh potatoes on cutting board to semi flatten, but not fully flat.

In Cast Iron Fry Pan over medium heat, add potatoes, flat side down, and garlic.  Add Grapeseed to come up a ¼ inch up the sides of potatoes and allow to gently fry.

Fry Potatoes until crispy and golden on bottom.  Season with salt and pepper

While Potatoes are frying, chop parsley on cutting board and Garnish finished Potatoes.

Chef Joshua Smith

Culinary Innovation