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 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.
Other Recipes to Try
Crispy Air Fryer Fish Sandwiches
Healthy Air Fryer Fish and Chips
*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
- Prep Time: 30 min
- Cook Time: 20 min
- Total Time: 1 hr 20 min
- Yield: 4 1x
Ingredients
Rosemary Oil:
1 cup canola oil
1/2 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
1/4 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 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 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: 1/4th of the pan
Keywords: rosemary potatoes
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