Categories: Sides
Ingredients
- 3 lbs. whole russet potatoes
- 3/4 cup vegetable oil
- 3 garlic cloves, minced
- 1/2 cup chopped parsley
- 1 tsp chopped rosemary
- 1 tsp chopped thyme
- Kosher salt
Directions
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Cook potatoes in salted boiling water until tender, 20 minutes. Drain and let cool; cut into 1-inch chunks.
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Heat vegetable oil in a large nonstick skillet over medium-high heat. Add the potatoes, season with salt and pepper and cook, flipping occasionally, until browned and crisp, about 30 minutes.
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Stir in garlic, parsley, rosemary and thyme; season with salt.