- 4 large russet potatoes (4 pounds)
- Kosher salt
- Freshly ground black pepper
- 1⁄4 cup canola oil, plus more if needed
- 2 tablespoons fresh rosemary leaves
- 2 garlic cloves, thinly sliced
- 1 (1-inch-thick) slice pancetta, diced
- Pinch of red pepper flakes
- Freshly grated Parmesan cheese
- 1⁄4 cup chopped fresh flat-leaf parsley
Put the potatoes in a pot and add enough water to cover by 2 inches. Season the water with salt, bring to a boil over high heat, and cook the potatoes until a skewer inserted into the center of each meets with just a little resistance, 20 to 25 minutes. Drain well, let cool slightly, and then cut into 1-inch dice.
Meanwhile, combine the oil and rosemary in a blender, season with salt and pepper, and blend for 1 minute. Let the oil sit for 30 minutes before straining through a fine-mesh strainer into a small bowl.
Heat the rosemary oil in a large cast-iron skillet over medium heat. Add the garlic and cook until lightly golden brown, 2 minutes. Remove with a slotted spoon to a plate lined with paper towels.
Add the pancetta to the pan and cook until golden brown and crisp, about 5 minutes. Remove with a slotted spoon to the plate with the garlic.
Add more oil to the pan, if none remains. Add the potatoes, season with salt and pepper, and cook until golden brown and crusty on all sides, about 7 minutes. Stir in the red pepper flakes, cheese, and parsley; transfer to a platter; and top with the garlic slices and pancetta.
Recipe reprinted with permission from Brunch at Bobby's by Bobby Flay.