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Ingredients
- Herb Seasoning:
- 5 small Russet Potatoes (total weight should be about 1.5 lbs)
- 1/4 cup Extra Virgin Olive Oil
- 1 1/2 - 2 tsp Herb Seasoning, to taste (recipe can be found here)
- 1 Tbsp salt
- 1 1/2 tsp freshly ground black pepper
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp dried oregano
- 1/8 tsp dried basil
- 1/8 tsp dried thyme
Details
Adapted from cookingclassy.blogspot.com
Preparation
Step 1
Preheat oven to 400 degrees. Meanwhile rinse and scrub potatoes then pierce each potato several times with a fork. Bake potatoes in preheat oven for 35 minutes. Remove from oven, allow to cool 30 minutes then chill overnight (alternately you could dice and cook potatoes immediately, I've just found it's more convenient to bake them ahead of time when I'm already making baked potatoes for dinner or baking another dish. Also, potatoes seem to cut cleaner if they've been chilled).
Dice chilled potatoes into 1/2" cubes. Pour extra virgin olive oil into a 10" non-stick skillet and heat over medium high heat. Once oil barely begins to smoke, carefully pour diced potatoes into hot oil. Immediately sprinkle with Herb Seasoning then toss potatoes with a heat proof spatula. Cover pan with lid and cook potatoes, stirring every few minutes as they begin to lightly brown on bottom, about 8 - 12 minutes until potatoes have reached desired tenderness. Serve immediately.
Directions for Herb Seasoning:
Whisk together all ingredients in a mixing bowl. Store in an airtight container for up to several months. This seasoning is also great for burgers, chicken, twice baked potatoes and breakfast potatoes.
Note: sometimes I like to sprinkle them with a few tablespoons of Parmesan cheese after frying (cheese is good over nearly everything). Also, they are delish drizzled with ketchup, yep I'm all American with my side of Ketchup =). It's like french fries without ketchup, it just shouldn't be done.
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