Chris Shea, executive chef at Midtown Manhattan’s The Wayfarer, serves up breakfast potatoes that deliver exactly what you want from the best home fries—crispy skin, a creamy texture inside, just the right amount of garlic and onion flavors, and a hint of rosemary without it overwhelming the potatoes. Poach the potatoes the night before and keep them refrigerated so they’re cold enough when thrown in the oil, resulting in crispy home fries. “Everyone has their own favorite way to eat home fries, but my favorite accompaniment is fluffy scrambled eggs with cheese and some Heinz 57,” says Shea. “But if you come into the restaurant, they go great with our steak and eggs and our eggs Benny dishes.”
Roasted Rosemary Fingerling Potatoes
2 ½ pounds fingerling potatoes
8 cloves garlic
1 tablespoon black peppercorns
2 sprigs whole rosemary, plus 1 sprig picked
2 sprigs thyme
5 bay leaves
Sea salt to taste
Canola oil for frying
How to Make It
Place the potatoes, garlic, peppercorns, rosemary sprigs, thyme, and bay leaves in a heavy bottom pot and cover with cold water. Add salt to taste.
Bring to a boil and lower to a simmer and cook until potatoes are still firm but cooked through about 20 minutes. Strain and cool the potatoes on a baking sheet. (if you can, use a slotted spoon to remove potatoes from the pot rather than pour into a colander to keep potatoes and garlic from getting smashed).
Discard the herb stems.
When potatoes are completely cool, tear each one in half. (The cooling can take place overnight, if you just poach the potatoes before bed.)
In a heavy skillet, add a couple tablespoons of canola oil and crisp the potatoes in batches along with garlic cloves.
Sprinkle with rosemary and sea salt.
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