The potatoes will absorbed the flavor while boiling.
Just before they are fork tender … I take them off the stove … drain them … and put them back in the hot pot.
I turn the flame on low and stir the potatoes frequently.
You want to dry them as much as possible.
That’s the key to good browning.
And we all know … browning is flavor!
If they have any moisture on them … the potatoes will steam and won’t brown up. #AltonBrown
And since they have been par boiled … you can fry them up quicker at a higher temperature (using bacon grease of course). They will get nice and crispy on the outside and be soft in the middle.
I chop an onion into large and small pieces so they will cook to different flavors & textures … I love the just done texture & flavor of onions … and also the charred smoky crispy bits.
I heat a cast iron skillet with bacon grease to med. high.
When it’s nice and hot … I add the diced potatoes & onions … spreading them out to get as much skillet contact as I can.
Leave them alone for 3 minutes!
This is where the magic browning happens!
Don’t be tempted to stir them around!
You will be mad at yourself.
After 3 minutes … turn the potatoes and onions over.
Don’t be like me on a bad OCD day … and try to make sure each one is turned! The majority will be fine!
Let them sit for another 3 minutes.
Now it’s a matter of just checking on them every few minutes until you get to the crispy doneness you want.
Add the Rosemary during the last few minutes.