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
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
5 cloves garlic, thinly sliced
¼ cup parsley, coarsely chopped
to taste, coarse sea salt
For potatoes: Tie thyme, rosemary and bay leaves together with twine. Put potatoes, herbs and salt into a large pot and add 8 cups water. Bring to a boil over high heat and cook about 10 minutes. Potatoes will hold their shape but will be tender and almost cooked through. Drain well and set aside; discard herbs.
For herb-infused goose-fat preparation: In small saucepan, add goose fat, herb stems, garlic, 1 tsp. salt and ½ tsp. pepper. Bring to a simmer. Reduce heat to low and cook very gently, stirring occasionally. After 15 minutes, or if the garlic is browning too quickly, remove pan from the heat and allow the garlic and herbs to steep until needed.
To assemble for baking: Preheat oven to 400°F. Strain and reserve goose fat, discarding garlic and herbs. Place potatoes in mixing bowl, add reserved chopped herb leaves and ⅓ cup infused goose fat. Stir well. (Some potatoes will break apart; others will hold their shape.) Season with additional ¾ tsp. salt and ¼ tsp. pepper. Tightly pack potatoes into a 6"-diameter baking dish or skillet. Bake for 30 to 40 minutes, until crust is golden brown. Let cool to room temperature, about 45 minutes, and refrigerate until ready to use. (May be prepared the day prior, to this point.)
When ready to serve, preheat oven to 375°F. Invert potato cake onto a baking sheet, unmold and brush with remaining goose fat. Bake for 40 minutes, basting frequently with goose fat. Transfer to serving platter, and sprinkle with sliced garlic, coarse salt and chopped parsley.