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Try this! Jonathan Waxman's Holiday Potato Side Dish

Crispy potatoes with pecorino and rosemary

Jonathan Waxman's Crispy Potato Side Dish


by Jonathan Waxman of Barbuto 


4 medium sized idaho russet potatoes

1 head of garlic split

2 sprigs of fresh rosemary

1/4 cup grated pecorino romano

sea salt



  1. Place potatoes, garlic, rosemary & salt in a pot and starting with cold water bring to a boil and cook.
  2. Remove potatoes and discard cooking liquid.
  3. When potatoes are cool crush by hand and cook in a deep fryer at 350 degrees until golden brown and crispy. drain well, season with salt and pepper and garnish with rosemary and pecorino.


Cook this Recipe in Style 

Try these Utility Chic styles in the kitchen:


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