Categories: Sides

Ingredients

• 3 lbs. Yukon Gold potatoes, cut into 1-inch chunks
• 1 head garlic, halved crosswise
• 6 bay leaves
• 1 tsp black peppercorns
• Kosher salt
• Vegetable oil
• 1/4 cup fresh parsley leaves
• 1/4 cup fresh sage leaves

Directions

1. Preheat the oven to 250. Combine the potatoes, garlic, bay leaves and peppercorns in a large pot. Add 1 tbsp salt and enough water to cover the potatoes by 1 inch. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes. Remove the potatoes to a paper towel-lined plate with a slotted spoon; gently blot dry. Let cool completely.

2. Set a wire rack on a rimmed baking sheet. Heat the vegetable oil in a large pot or Dutch oven over medium heat (you should have about 2 inches in the pot) and heat until 350). Working in batches, fry the potatoes until browned and crisp, 4-6 minutes. Remove to the rack with a slotted spoon and immediately sprinkle with salt. Keep warm in the oven between batches.

3. Add the parsley and sage leaves to the hot oil and fry a few seconds until just crisp. Remove to a paper towel-lined plate with a slotted spoon and sprinkle with salt. Top the potatoes with the fried herbs.

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