this weekend i finally busted out my new brunch at bobby’s cookbook. i bought it when it first came out but had no time or energy to really prepare my own brunch so this weekend when we decided to hermit up i decided to go for it. i’m not much of a breakfast potato gal. i either love something super sweet like a french toast or anything with a runny egg. joe though is another story he needs his crispy hash brown or home fries for his brunch to be complete. after these rosemary breakfast potatoes though.. i might be converted.
i cut the recipe down a bit because it was just the two of us so for two people…
2 large russet potatoes. boiled took about 30 minutes. drain and let cool then peel and chop into 1inch cubes.
salt and pepper
1/4 cup of canola oil
2 tablespoons fresh rosemary leaves
3 garlic cloves diced
pancetta. the recipe called for 1, 1 inch slice… i used the entire package (about 8oz)
dash of red pepper flakes
chopped flat leaf parsley
before you get started with the recipe (and while your potatoes are boiling) prep the rosemary oil. pour the oil, rosemary and salt and pepper into the blender with a bit of salt and pepper let set for 30 minutes and then strain into a bowl.
heat the rosemary infused oil in a cast iron skillet add the garlic and brown. this will take about a minute. do not let it burn! it will taste super bitter if you let it char. scoop out with a slotted spoon and toss aside.
add the pancetta to the pan and crisp up, scoop up and set aside with the garlic (on a paper towel lined plate to soak up some of the excess grease)
if the pan seems dry add more oil but after i cooked up the pancetta i did not need it. add in the diced potatoes and cook until all sides are crispy. about 10-15 minutes. you want them to be brown on all sides. stir in the red pepper flakes and some salt then transfer to a platter. top with the garlic, pancetta, parsley and parmesan and serve. and super enjoy.0