Pan-Fried Potatoes with Cheese, Rosemary, and Sage

Page 255

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

These potatoes are solidly good. Diced potatoes are first boiled, then fried an EEOV in a hot pan, then a spice mixture is added. The cheese was optional, so we opted no.
The smallest of the diced potatoes were considered the best, and so we need to either dice finer or cook longer.

I found that using the suggested "medium" heat took forever to brown the potatoes, so next time I will use a higher setting.
The pepper-rosemary-sage combination was very good.

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