Crunchy Rosemary Potatoes
Left over baked potatoes or microwave cooked potatoes can turn into bites that are crunchy on the outside, but still soft and fluffy on the inside. Rosemary (or substitute your favorite herb) punch up the flavor. Plan on one potato per person,
Ingredients
- 4 each Russett or Yukon Gold potatoes
- 1 -2 tbsp butter, or olive oil or a mix or use duck fat or bacon grease
Instructions
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If the potatoes are uncooked, pop into the microwave for about 5 minutes until almost cooked through. Leave the skin on. Left over baked potatoes work well.
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Cut cooked potatoes into 1 inch cubes
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Heat up a heavy pan over medium high heat, cast iron or steel. Heat til quite hot, and add your preferred oil, butter or grease.
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Drop the potatoes in and level into one layer. Do not stir. After 5-6 minutes turn a piece over to check for a lovely golden color. Once the pieces seem browned, use a flat turner to flip pieces around to another side. Let sit again for 4-5 minutes. Reduce heat if needed to prevent scorching. Stir and flip one more time, and sprinkle in the rosemary.
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Turn off the heat, and left the potatoes finish browning with the residue heat of the pan, and absorb the rosemary essence.
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Serve immediately.
Recipe Notes
Because the potato is already baked, it does not need time to cook in the skillet. In a well seasoned cast iron pan, 1 -2 tbsp of oil or grease is all that is needed to encourage the browning and crispy outside. Reserved duck or bacon grease will add wonderful flavor, should you be lucky enough to have it on hand. Any herb will work, but the fragrance of rosemary goes particularly nice with potato, and stands up to the saute.