Prep Time
5 min
Cook Time
30 min
Yields
2 - 4 servings
Courtesy of Chef Jonathan Waxman of Montecito Restaurant.
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ingredients
4
medium Idaho russet potatoes
1
head garlic, split
2
sprigs fresh rosemary
¼
cup grated Pecorino Romano
sea salt
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directions
Step 1
Place potatoes, garlic, rosemary and salt in a pot and, starting with cold water, bring to a boil and cook.
Step 2
Remove potatoes and discard cooking liquid.
Step 3
When potatoes are cool, crush by hand and cook in a deep fryer at 350ºF (180ºC) until golden brown and crispy. Drain well, season with salt and pepper and garnish with rosemary and Pecorino.