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

1. Cook potatoes in salted boiling water until tender, 20 minutes. Drain and let cool; cut into 1-inch chunks.

2. 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.

3. Stir in garlic, parsley, rosemary and thyme; season with salt.

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