Ingredients
Equipment
Method
Instructions
- Start by washing the russet potatoes thoroughly. Peel them if you prefer, but leaving the skin on adds extra texture and nutrients. Cut the potatoes into even cubes, about 1-inch in size, to ensure they cook evenly.
- Place your large skillet over medium heat and add the 2 tablespoons of olive oil. Allow the oil to heat up for a couple of minutes until it shimmers.
- Carefully add the cubed potatoes to the skillet in a single layer. Make sure not to overcrowd the pan, as this will prevent them from getting crispy. If necessary, cook in batches.
- Sprinkle the 1 tablespoon of Italian seasoning, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper over the potatoes. Toss them gently to ensure even coating.
- Let the potatoes cook for about 5-7 minutes without stirring. This will help develop a nice golden crust. After that, use your spatula to flip the potatoes and continue cooking for another 5-7 minutes, or until they are golden brown and tender.
- In the last minute of cooking, sprinkle the chopped rosemary over the potatoes. Stir well to combine and let the flavors meld for a minute.
- Once the potatoes are crispy and cooked through, transfer them to a serving dish. Enjoy them hot as a delightful side dish or snack!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For longer storage, freeze cooled potatoes in a single layer, then transfer to a freezer bag.
- Reheat in a skillet with olive oil for best results.