A kid-friendly dish of potato chips tossed with seasoned potatoes from Michael Lyon.
Cut potatoes with skin on, into ½ inch cubes. Preheat oven to 425. In a large bowl toss the potatoes with clarified butter and salt. Place on a baking tray and bake for 30 minutes or until crispy tender. Let cool.
Heat a fry pan over medium high heat. Add 4 tbsp clarified butter into pan. Sautee the shallots and garlic in pan. Add potatoes, thyme and rosemary. Season with salt.
At the last minute toss the potato chips in with the warm potatoes. Portion potatoes onto plates and add protein of your choice.