I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
I’d dice a russet up fairly small, then pan fry it in avocado oil. Add rosemary, salt and pepper. Remove and cover, then fry an egg in the leftover oil. Shread cheese on top and serve with salsa.
Agreed. There’s a gradient of what I do with potatoes based off how many there are. Just one or two? Baked. Three or four? Hasselback. More than that? Mashed.
I have tried and made other variants (chantilley, duchess, twice baked, etc) and they were fun and tasty (and generally more work than they’re worth unless you are impressing guests), but those three are my go tos.