• 2 pounds Russet Potatoes

  • 2 ounce salted butter or EVOO
  • 1 teaspoon ground coriander
  • 1 teaspoon ground pepper
  • 1 teaspoon minced¬† chive
  • 1 teaspoon minced or torn Italian parsley
  • Garnish EVOO, drizzled
  • 4-6 ounces pancetta or bacon, crisply fried and rendered for garnish


  • Peel potatoes, cut in half so pieces are same size, rinse. Drop into pot of salted boiling water (3 tablespoons salt to 1 gallon water). Bring back to boil and simmer 15 minutes or until knife tender. Remove from heat and spread onto cookie sheet to cool, uncovered in refrigerator.

    At service, place butter or EVOO into hot frying pan and heat slightly before adding potatoes. Leave potatoes still about 4-5 minutes, until they have a chance to brown on bottom. Then lift and fold them over to brown more. Check for seasoning, but they should not need salt! Add coriander, pepper, and minced chive and parsley; drizzle with more EVOO and serve.


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