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  • Rosemary Home Fries with Pancetta, Parmesan and Parsley

Rosemary Home Fries with Pancetta, Parmesan and Parsley

Photo: Rosemary Home Fries with Pancetta, Parmesan and Parsley

TOTAL TIME: 1 hr 20 min
Prep: 30 min
Inactive Prep: 30 min
Cook: 20 min
 
YIELD: 4 servings; 1 cup rosemary oil
LEVEL: Easy

ingredients

ROSEMARY OIL:
    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
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    Directions

    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.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on April 20, 2013

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      what can i say i am always on the same page with bobby! i love these potatoes,my go to brunch thanks bobby

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    • on March 16, 2013

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      I couldn't wait to try these potatoes and Bobby did not disappoint. A cast iron pan is the perfect tool. The blended oil, rosemary and garlic gave the potatoes such great flavor and the pancetta worked wonderfully. I used chopped chives at the end instead of parsley which I thought complimented the potatoes nicely. These are now my favorite breakfast potatoes but these would be a great side dish for grilled steak or roast chicken as well.

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    • on March 03, 2013

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      I used a mix of purple, red and yukon gold small size potatoes diced. I then cooked them in rosemary/garlic oil mixture until browned. I added the other ingredients and they were wonderful. My favorite is "rosemary potatoes" and this is my Sunday breakfast choice from now on.

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