Here’s the quickest, easiest way I know for making home-style breakfast potatoes that turn out crispy and golden—and hold their shape. The trick is to microwave them briefly first.
- Two large russet potatoes, scrubbed and pricked with a fork in several places
- 1–2 tablespoons olive oil for frying
- 1 teaspoon dried parsley
- One small sprig fresh rosemary (dry rosemary has the texture of sticks)
- Salt and pepper to taste
1. Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.
2. Meanwhile, heat the olive oil over medium-high heat in a large frying pan.
3. Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.
4. Chop fresh rosemary leaves into small pieces.
5. Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.
6. When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.
Yield: two servings
Photo courtesy of recipetips.com