Crispy Garlic-Rosemary Russets

Golden, skillet-crisp russet potato cubes seasoned with fragrant garlic powder and dried rosemary.

Total time: 23 min • Active: 23 min • Inactive: 0 min

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Cook Notes Summary

The potatoes were very successful, earning a strong make-again response and praise for their flavor and crisp texture. No specific problems or changes were noted, so repeat the recipe as written next time.

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Ingredients

4 count russet potato
4 count russet potato
2 tbsp water
3 tbsp olive oil
2 tsp garlic powder
1 tsp dried italian herbs seasoning
≈1 tsp (to taste) salt
≈1 tsp (to taste) black pepper

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Crispy Garlic-Rosemary Russets

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Put the cubed potatoes and water in a microwave-safe bowl, cover loosely, and microwave until the potatoes are just fork-tender.

Heat the olive oil in a large skillet over medium-high heat.

Drain the potatoes thoroughly and let their steam escape.

Add the drained potatoes to the hot oil in a single layer. Leave undisturbed for 3–4 minutes, then turn and cook until golden on several sides.

Reduce the heat to medium-low. Add garlic powder, dried rosemary, salt, and black pepper; toss until fragrant.

Scrub the unpeeled russet potatoes and cut them into ½- to ¾-inch cubes.

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Crispy Garlic-Rosemary Russets

Cook Notes Summary

Ingredients

Timeline

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