Step 1

Grab a large 3.5 quart sauté pan and over medium/ high heat add your petite gold potatoes. You want them to lay flat in the pan. No stacking.

Step 2

Add water, just until the water covers the potatoes.

Step 3

Add the sliced shallots, rosemary, minced garlic, salt, butter and olive oil to the water.

Step 4

Let everything simmer in the pan until the water begins to evaporate. You should have a soft boil (not roaring boil) occurring after 5-10 minutes. If not, your heat is too low.

Step 5

Once ¾ of the water has evaporated take a jar or ramekin and gently press the potatoes until they slightly burst. You do not want to press them too hard or they will fall apart and be hard to flip.

Step 6

After all of the potatoes have been smashed, reduce the heat to medium low and let them continue to brown on the pan. Be sure to flip them.

Step 7

Once the potatoes are crispy on both sides, use about a ¼ cup of the bone or chicken broth to deglaze the pan and scrape the crispy bits up from the bottom.

Step 8

Add the potatoes to a platter, sprinkle them with grated parmesan cheese and a pinch of salt.

Step 9

Add the cornstarch and remaining bone broth into the pan with the crispy pieces that have stuck to the bottom.

Step 10

Stir and simmer over medium/ low heat until a gravy begins to form. If you want a thicker gravy use more cornstarch. Be careful because a little can go a long way.

Step 11

Strain the gravy and serve it with the potatoes.

Step 12

Serve hot and enjoy!