Rosemary Home Fries with Pancetta, Parmesan and Parsley

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5

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Total Reviews: 6

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  • on January 29, 2014

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    These were incredible! I love the rosemary oil!!!

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  • on October 25, 2013

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    Some may say my review is irrelevant since I omitted the red pepper flake, the parmesan and the parsley, but these were wonderful without those elements. The rosemary garlic oil was so flavorful and the chewy/salty of the pancetta added the perfect counter to the crunchy outside of the potatoes and the creamy, fluffy insides. Amazing!

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  • on June 29, 2013

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    Everyone I've served this to has loved it! It's my husband's new favorite and he requests that I make it frequently. We've never been real big rosemary fans but these potatoes changed our minds. It's great for brunch as well as for supper.

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  • 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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