Try this quick and easy recipe to make the perfect Parmesan Rosemary Potato Cracklins.
Rosemary Salt (Yield: 9 cups)
- 1 pound fresh rosemary sprigs
- 2 boxes kosher salt, 3 pounds each
- 5-6 Idaho® Russet Potatoes, unpeeled
- 6 tablespoons olive oil
- 2 tablespoons kosher salt
- 1-2 cups canola oil or other frying oil
- 3 tablespoons Parmesan cheese, grated
- 1 tablespoon parsley, finely chopped
- 1 tablespoon clarified butter
- 1/2 teaspoon rosemary salt (see recipe)
- 1/2 teaspoon freshly ground black pepper
- Fry rosemary in a deep fryer, in batches, until the large bubbles get small and part of the rosemary begins to turn brown, about 30 seconds. The majority of the rosemary should be green. (Do not fry more than 4 ounces of rosemary at a time in the fryer basket.)
- Let the rosemary drain on a cooling rack and cool slightly.
- Remove the leaves from the stems and discard the stems.
- Pulse salt and rosemary in a food processor until fine.
- Label, date and store. Keeps fresh for 30 days.
- Preheat oven to 350°F.
- Wash potatoes, rub with olive oil and season evenly with kosher salt.
- Roast potatoes until cooked through, about 1 hour. Set potatoes aside to cool.
- Heat canola oil on the stove over medium-high heat or in a commercial fryer to 350°F.
- When potatoes are cool enough to handle, tear them into 1-2 inch pieces.
- Fry potato pieces until browned, 3-4 minutes.
- In a bowl, toss potato pieces with Parmesan, parsley, clarified butter, rosemary salt and pepper. Adjust seasonings to taste.