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 ...

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