Steam the potatoes in the microwave with water in a plastic wrap covered dish (be sure to leave one corner open to vent the steam) for about 16 minutes
OR
Roast the potatoes in the oven until tender about 35 minutes at 350 degrees
Drain any water from the potatoes
Heat the chicken fat and juices in a 12 inch skillet and add the potatoes
Chop the garlic and add it to the pan
Season the potaotes with salt and pepper to taste
With the bottom of a mug, crush the potatoes into the chicken fat and let them get brown and crispy. Flip over and continue to cook until the other side is crisp. top with cheese (if you're using it) and sliced green onions