- Clean a Russett potato and poke it full of holes
- Wrap it in a wet cloth
- Microwave it for 4 minutes
- Cut into about 3 pieces, then let cool
- At this time also preheat your cast iron skillet inside on the stove top
- Melt 2 TBL butter and 2 TBL peanut or canola oil in a cast-iron skillet with a few whole sprigs of rosemary
- Smash potatoes roughly with a fork – leaving big chunks
- Put potato into the pan and press down to maximize contact
- Sprinkle with salt and pepper
- Let the potatoes crisp up, then remove to a paper towel
- In a mixing bowl put the fried rosemary pieces with a few minced cloves of garlic, salt, parsley or basil, and grated cheddar
- Plate potatoes and top with an egg
- Garnish with grated Parmesan and a bit of basil
