Red potatoes are a lot of fun. You can boil ’em, you can slice ’em, you can fry ’em in a pan. You can squash ’em, you can dice ’em, you can even rice ’em. But never, ever try to mash ’em. They get kind of gummy. They also make great hash. These were boiled, sliced, and fried with a pinch of salt and dried rosemary in a small amount of butter until they began to get crispy.
“I’m not a chef; I’m a cook. I like to feed people good food, and potatoes are a big part of that.”