Crispy potatoes with pecorino and rosemary
4 medium sized idaho russet potatoes
1 head of garlic split
2 sprigs of fresh rosemary
1/4 cup grated pecorino romano
- Place potatoes, garlic, rosemary & salt in a pot and starting with cold water bring to a boil and cook.
- Remove potatoes and discard cooking liquid.
- 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
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