These rosemary-garlic potatoes are anything but ordinary.
If youre someone who is constantly thinking about everything potatoes, theseGarlic-Parmesan-Rosemary Bubble Potatoeswill make your dreams come true.
Keep reading for expert tips, including what you could swap the Parmesan with.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Microwave on High, flipping once, until tender and cooked through, 10 to 12 minutes.
Let cool for about 5 minutes.
Remove the skin from the potatoes; finely chop the skin and transfer it to a large bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Add oil to a depth of 1 inch in a Dutch oven or other heavy-bottomed pot.
Heat over medium heat to 350F.
(Alternatively, see air-fryer instructions below.)
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Transfer to a paper-towel-lined plate; sprinkle with one-third of the 14 teaspoon salt.
Repeat the process twice with the remaining potato pieces and salt.
Transfer the fried potatoes to a plate; sprinkle with the remaining 2 tablespoons Parmesan.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Garnish with rosemary, if desired.
Alternative Air-Fryer Method
Prepare Step 1 as directed above.
Remove the skin from the potatoes; finely chop the skin and transfer it to a large bowl.
Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower
Preheat air fryer to 400F for 5 minutes.
Meanwhile, shape the dough into a 112-inch-diameter log; slice into 34-inch pieces.
Place the remaining 6 tablespoons Parmesan in a small shallow bowl.
Coat each slice with a generous amount of cooking spray.
Repeat with the remaining slices and Parmesan.
Lightly coat the air-fryer basket with cooking spray.
Add half of the potato slices to the basket; coat the slices with cooking spray.
Cook, flipping once, until golden brown, about 10 minutes.
Transfer to a paper-towel-lined plate; sprinkle with half of the 14 teaspoon salt.
Repeat with the remaining potatoes and salt.
No, we wouldnt recommend that.
Its best to use garlic powder because high-heat cooking will burn the fresh garlic and turn it bitter.
We chose russet potatoes because they hold up well during cooking and have a rich, creamy texture.
Yukon Gold potatoes would also work well.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
