Herbacious Fried Potatoes

Not THAT kind of herb, you sillies! This is a family blog. :P

The other night, Jeremy and I had baked potatoes. I made up a few extra for leftovers, knowing I would grab them at random for a quick meal. Oh, how right I was!

Let me just say, I never get tired of fried potatoes. I love super-garlicky, herbified morsels of soft yet crispy potato deliciousness. I used to go crazy as a kid for a huge mound of fried potatoes, with a couple hot fried eggs on top. Being a vegan now, I don't do the eggs, but who says I can't enjoy a big, greasy pile of carbohydrates once in awhile? ;)

I love this recipe because it's so versatile. I used the leftover baked potatoes here, but I also do the same thing with simple par-boiled potatoes (which have a softer, more delicate texture - the baked Russets are more robust).

I call this recipe "herbacious" because I cover (as you can see) the potatoes with fresh herbs from the garden. I'm using parsley, rosemary, and chives for this dish, but you can use whatever herbs you have available to you. I'd love a good mix of thyme, oregano, and marjoram also. They're all good in my book!

I also want to touch on the garlic I used. It's a younger, fresher garlic than you find in the stores, and also has more depth of flavour without the intense bite. I can eat these raw (but then, I'm quite the garlic lover!) These little beauties generally have 4-6 cloves per bulb of garlic, without the tiny little cloves you have to smear across the cutting board to get the paper off of. They actually have hardly any inner-layers of paper. So, if it sounds to you like I'm adding a lot of garlic (which I am) just use a couple cloves less.

Herbacious Fried Potatoes

3-4 large baked Russet potatoes, cut into medium-sized chunks
8 cloves of garlic, crushed
1/4 cup chopped parsley
1 Tbsp. chopped chives
2 tsp. minced rosemary
oil for frying (I use coconut oil. Mmm...)
salt and pepper to taste

In a non-stick skillet, heat oil on high. Add potatoes, season with salt (don't be shy now), and stir constantly until lightly browned. Turn heat down to medium, and add in the garlic. Continue to move the potatoes around to prevent the garlic from burning.

Once the garlic has cooked a bit (about 4-5 min, depending on your stove) turn heat back up to high until the potatoes are hot and sizzling again. Add the herbs and grind on pepper to taste.

Toss to coat, until the herbs have just wilted. Serve with a nice chopped salad or tofu scramble!

Chow!