I think these potatoes are quite possibly the best potatoes I’ve ever made. I like my potatoes crispy on the outside and soft in the middle and Bobby Flay knows how to do that. You boil the potatoes in water first until the potatoes are fork tender. Then you cook them in a skillet until brown with some of that olive oil infused with rosemary. Total yum. I’m going to make my potatoes this way from now on. If you can’t find some pancetta use peppered bacon. I had mine with an egg on top.
Do any of you like to watch the Cooking Channel? I found this recipe while watching Bobby Flay’s show called Brunch at Bobby’s.
Recipe from Bobby Flay
1 cup canola oil
1/2 cup fresh rosemary leaves
4 cloves garlic, crushed
Salt and freshly ground black pepper
One 1-inch-thick piece pancetta, diced
3 large russet potatoes, cooked in salt water until tender, cooled and diced
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
Pinch red pepper flakes
Freshly grated Parmesan cheese
For the oil: Combine the oil, rosemary, garlic and some salt and pepper in a blender and blend for 2 minutes. Let the oil sit for 30 minutes, and then strain through a fine mesh strainer into a small bowl. Set aside 1/4 cup, plus more as needed, for the home fries, and reserve the rest in an airtight container for another use.
For the home fries: Heat 1/4 cup of the rosemary oil in a large cast-iron skillet over medium heat. Add the pancetta and cook until golden brown and crisp. Transfer to a plate.
Add more rosemary oil to the skillet, if needed. Add the potatoes in one layer and sprinkle with salt and pepper. Cook the potatoes, pressing the firmly with a spatula, until they are golden brown and crusty on the bottom. Turn the potatoes over, and repeat, adding more rosemary oil if needed. Stir in the parsley, red pepper flakes, reserved pancetta and cheese and serve from the pan.