Crispy Garlic-Rosemary Russets
Golden, skillet-crisp russet potato cubes seasoned with fragrant garlic powder and dried rosemary.
Total time: 26 min • Active: 26 min • Inactive: 0 min
Cooking feedback100% would make again (1)Cook notes summary and your notes
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
Steps
Put the cubed potatoes and water in a microwave-safe bowl, cover loosely, and microwave until the potatoes are just fork-tender.≈ 7 min–9 min Heat the olive oil in a large skillet over medium-high heat.≈ 3 min Drain the potatoes thoroughly and let their steam escape.≈ 2 min 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.≈ 7 min–9 min Reduce the heat to medium-low. Add garlic powder, dried rosemary, salt, and black pepper; toss until fragrant. 2 min Scrub the unpeeled russet potatoes and cut them into ½- to ¾-inch cubes.≈ 3 min
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Yields
- 4 count garlic-rosemary crispy potatoes, serves 4 as a side
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