In 2022, Guy Fieri featured Michael Symon’s restaurant Mabel on “Diners, Drive-Ins, and Dives” and was blown away when he tasted the brisket-loaded potatoes.

On “DDD,” he said the potatoes retained a chip-like crunch, and the tender meat was a “championship brisket.”

In addition to the barbecued meat, the potatoes were topped with cheese sauce, scallions, and pickled jalapenos to give the dish plenty of taste and texture.

The key to Symon’s delicious brisket was a Cleveland-style BBQ sauce that he applied to the brisket before adding a dry rub of salt, black pepper, coriander, and celery seed.

Afterward, the brisket was slow-cooked for 12 hours. For the base of the dish, Symon steamed, cooled, and par-fried the russet potatoes for the perfect crunchy texture.

Symon suggests cooking the potatoes at 400 degrees for an hour and fifteen minutes the day before so they can cool. Cut one to two-inch pieces, and fry them in peanut oil or lard.