Key Ingredient

Cobbled Potatoes

By: Hannah Lee Leidy
Photo by Kelli Boyd

Food Culture of the South

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Serves 6 to 8

  • ½ cup kosher salt, plus more to taste
  • 3 pounds small potatoes, such as fingerlings
  • 1 cup grapeseed oil
  • 2 tablespoons oregano leaves
  • 2 tablespoons rosemary leaves
  • 2 tablespoons parsley leaves
  • 1 cup melted butter
  • Freshly ground black pepper to taste
  1. In a large pot over medium-high heat, combine 2 to 3 gallons water, kosher salt, and potatoes. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 20 minutes. Drain potatoes and cool on a baking sheet. Once potatoes are completely cooled, use your hands to gently press them until slightly flattened (keeping them generally whole). Set aside.
  2. In a small saucepan, heat oil to 350 degrees. Gently fry herbs until crispy and fragrant, about 30 seconds to 1 minute, taking care to not burn them. Use a strainer or slotted spoon to transfer herbs to a paper towel-lined plate.
  3. Heat a cast-iron pan or skillet on a grill (or stovetop) and add enough butter to liberally coat bottom. When butter is hot and foamy, add potatoes in a single layer. Working in batches, brown potatoes evenly on both sides until skins have crisped and flesh is golden brown. Season with salt, pepper, and crispy fried herbs.

From Homecoming on Little St. Simons Island.

  • Recipe by Matt Lerish, Little St. Simons Island, Georgia

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