Parmesan-Rosemary Potato Cracklins
Your new favorite way to enjoy Idaho® potatoes, Parmesan-Rosemary Potato Cracklins make for a mouthwatering side dish. Washed potatoes are rubbed with olive oil, salted, roasted in the oven and then set aside to cool. While the spuds are getting close to room temperature, heat canola or another frying oil on the stove. When the potatoes are cool enough to touch, tear them into 1-2 inch pieces and fry until they develop a golden-brown color. Toss the fried taters in a tasty mixture of Parmesan cheese, parsley, clarified butter, rosemary salt and pepper. Make sure to double the recipe as these will be gone in a flash!
For more Idaho® potato side dish recipes visit the Idaho® potato website.