Recipe courtesy of Bobby Flay
Total:
1 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings; 1 cup rosemary oil
Level:
Easy
Total:
1 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings; 1 cup rosemary oil
Level:
Easy
Total:
1 hr 20 min
Prep:
30 min
Inactive:
30 min
Cook:
20 min
Yield:
4 servings; 1 cup rosemary oil
Level:
Easy

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

Directions

Watch how to make this recipe.

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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