French fries are typically the most common fried potato side dish, but one of my favorite ways to fry up a potato is totally different.
I love cutting potatoes into small, thin pieces, seasoning them with a spice and herb blend—which is heavy on the rosemary—and frying them in olive oil. Want to learn how to make this dish yourself? Let’s go for it!
Ingredients
- 2 large Russet potatoes
- 1 ½ tablespoons olive oil
- 2 teaspoons sea salt
- 1 ½ teaspoons rosemary
- 1 teaspoon black pepper
- 1 teaspoon parsley
Instructions
Begin preparing the recipe by slicing the Russet potatoes you have into small slices that are about ½ an inch thick. Set aside in a bowl.
Next, heat the olive oil in a large skillet on medium to medium-high heat until the oil begins to “shimmer.” As the oil is heating up, add the sea salt, rosemary, black pepper, and parsley to the bowl with the potato slices along with a dash of olive oil. Mix with a fork or your hands to ensure that they are all seasoned.
When the oil is hot, add the potatoes to the liquid. Fry them for about 3-4 minutes on each side, or until they acquire a crispy and golden brown exterior.
Once the potatoes have been cooked on each side, allow them to drain on a bed of paper towels. Once they have drained and cooled enough to eat, enjoy!
