• Grab a large non-stick sauteuse pan and lightly spray it with avocado oil spray. Next, add the rinsed petite gold potatoes. Make sure they are not stacked on top of each other. Add just enough water to cover the potatoes and season with kosher salt. Next, add the diced shallots, whole garlic cloves, rosemary and thyme sprigs, olive oil and butter to the pan over medium heat.
• Let everything simmer in the pan until the water begins to evaporate. You should see a boil begin to happen after 5-10 minutes. If you do not see a boil, turn up the heat. Once 3/4 of the water has evaporated, reduce the heat to low, remove the fresh herb stems, and use a ramekin to VERY gently pop the skin of the potatoes.

  DO NOT press them too hard or they will crumble. You will not be able to flip them if you smash them to much. Let the potatoes continue to lightly brown in the pan on both sides.
• Add the crispy potatoes to a serving platter and top them with grated parmesan cheese and a pinch of salt. Begin quickly making the pan gravy.

Prepare the Pan Gravy

• Once you remove the potatoes from the pan, add AP flour and butter over medium low heat to form a roux. Whisk well. Be sure to scrape the bottom of the pan so you get the shallots, garlic, thyme and rosemary. Add chicken broth and deglaze the pan.

  Once the pan gravy begins to thicken, strain the gravy with a mesh strainer and serve it on the side of the potatoes. This step takes this entire recipe to the next level. This recipe makes 4 servings. Please see below for nutritional information.