From: Chef David Walzog, Wynn Resort, Las Vegas. Yield: 4-6 servings. 4 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 3 large Idaho® Potatoes, ¾" dice 1 Tbsp. kosher salt Herb-Infused Goose-Fat Ingredients: ¾ cup melted goose or duck fat 6 stems thyme, leaves chopped and reserved 2 stems rosemary, leaves chopped and reserved 6 cloves garlic, cracked 1¾ tsp. kosher salt ¾ tsp. black pepper, freshly ground Garnish: 5 cloves garlic, thinly sliced ¼ cup parsley, coarsely ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.