I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
A caterer at a wedding showed me this. If gold, red, or purple potatoes, wash, dab dry, then cut into 3/4" cubes with skin. If russet, peel then cut into 1/2" cubes.
Pre-heat oven to 350F.
Toss potatoes in a bowl with a LOT of olive oil, then add salt, pepper, and dried mint. Stir till coated. Pour into a shallow metal baking pan. Make sure it’s only a single cube deep.
Bake for 15m, then flip all the cubes with a spatula. Another 15m. After that, raise the heat a little, then flip every 5m until outside is to your level of crispiness. The larger the cube, the longer it takes. Too small and it ends up dried inside and out.
You want to end up with crispy outside and fluffy inside. So good.