Ingredients ½ cup kosher salt, plus more to taste 3 pounds small potatoes, such as fingerlings 1 cup Rosemary Olive Oil 2 tablespoons oregano leaves 2 tablespoons rosemary leaves 2 tablespoons parsley leaves 1 cup Butter Olive Oil Freshly ground black pepper to taste

Directions In a large pot over medium-high heat, combine 2 to 3 gallons water, kosher salt, and potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 20 minutes. Drain potatoes and cool on a baking sheet. Once potatoes are completely cooled, use your hands to gently press them until slightly flattened. Set aside. In a small saucepan, heat Rosemary Olive Oil to 350 degrees. Gently fry herbs until crispy and fragrant, about 30 seconds to 1 minute, taking care to not burn them. Use a strainer or slotted spoon to transfer herbs to a paper towel-lined plate. Heat a cast-iron pan or skillet on a grill (or stovetop) and add enough Butter Olive Oil to liberally coat bottom. When Butter Olive Oil is hot, add potatoes in a single layer. Working in batches, brown potatoes evenly on both sides until skins have crisped and flesh is golden brown. Season with salt, pepper, and crispy fried herbs.

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