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    Home » Appetizers/Sides

    Rosemary Home Fries Bobby Flay

    Published: May 20, 2013 · Modified: Sep 14, 2020 by Jenna · This post may contain affiliate links · Leave a Comment

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    Rosemary Home Fries

    These home fry 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.

    Instead of just throwing the potatoes straight on the skillet Bobby Flay boils the potatoes in the water until they are just fork-tender and then the rosemary oil gets the skin extra crispy. If you don’t like rosemary feel free to use whatever herb you think would work well with the potatoes. 

    How to make Rosemary Home Fries 

    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 ¼ 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 ¼ 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.

    Other Recipes to Try 

    Crispy Air Fryer Fish Sandwiches 

    Healthy Air Fryer Fish and Chips 

    Super Easy Fish Tacos

    Fish and White Bean Tostadas 

    Air Fryer Potato Wedges

    *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram!

    Recipe from Bobby Flay

    Rosemary Home Fries
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    Rosemary Home Fries


    • Author: Jenna
    • Prep Time: 30 min
    • Cook Time: 20 min
    • Total Time: 1 hr 20 min
    • Yield: 4 1x
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    Ingredients

    Rosemary Oil:

    1 cup canola oil
    ½ cup fresh rosemary leaves
    4 cloves garlic, crushed
    Salt and freshly ground black pepper

    Home Fries:

    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

    ¼ cup chopped fresh flat-leaf parsley
    Pinch red pepper flakes
    Freshly grated Parmesan cheese


    Instructions

    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 ¼ 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 ¼ 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 them 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.


    Notes

    Not WW friendly 

    • Category: Sides
    • Method: Stovetop

    Nutrition

    • Serving Size: ¼th of the pan

    Keywords: rosemary potatoes

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    Hey, I'm Jenna! I'm a graphic designer, photographer, and home cook from From Fargo ND. My air fryer is my favorite kitchen appliance to cook with. I created this blog to share recipe tips and tricks with everyone, enjoy!

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