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.
Honestly with just one potato, this is a case where I’d probably have a classic baked potato with it. Sometimes simplest is best, and it takes you back to positive memories from when you were young.
Your choice absolutely nails all of that though! Like you’ve basically described what I’d do, too as a possible second choice. In your case I’d think of them as home fries
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.