*If you’re using fresh herbs like rosemary, or using a dried mix, such as a DIY ranch seasoning, add just before the pan goes into the oven. For fresh chives, I prefer to throw on at the end of the cooking, adding a fresh pop of flavor. For fresh garlic, I add at the midway toss point, to ensure it doesn’t burn.

Remove from the stovetop and into your heated oven. Potatoes will cook in about 20 minutes. Remove once halfway, giving a quick toss and return to finish cooking.

When pan is to temp, quickly add your bacon fat and swirl around, coating the bottom of the pan. Add potatoes. Toss to fully combine, adding salt and pepper. Keep your potatoes on the heat for about 4 minutes, turning them to mix every minute. This will give you a crispy coating and ensure that the entirety of the surface is well oiled.

While pan is heating, begin cutting your potatoes in half, or quarters if larger, you want them all uniformly sized for even cooking.

In an oven safe, 10 inch non stick skillet, heat over medium until you can only hover your hand 1 inch from bottom for less than 10 seconds. This will ensure you have the proper temperature for optimum crisp!

I think my favorite idea about the Whole 30 diet was the fact that I could have potatoes again. When I began reading about the horrors of a life without dairy, a little voice in my head was like “BUT POTATOES!!” And I’m glad I listened to it.

I don’t *love* French dries. I mean, fries. Sorry. I’m so used to sad, lifeless little sawdust swords. Or, if you happen to get some good ones, they’re limp and kinda soggy, barely clinging together long enough to stuff them in my mouth.

Ain’t nobody got time for that!

And so, I don’t waste my time on that. I’m soooo much happier when I have little bite sized wedges, that are super crispy on the outside and fluffy on the inside. Plus, I like the cleanliness of eating with forks. You too? FORK YEAH!!

Something about that first step on the stovetop, always leads to such a perfect potato, that the times I’ve been lazy and skipped it, I end up so annoyed with myself that… well, I still eat them. But I don’t LIKE them. So don’t skip it! You’ll risk a dried out, underwhelming sad little spud. And really, it only takes an extra 4 minutes of your time.

The midway shimmy shake is also pretty essential, as it gives you the chance to get the potatoes all shook up (read in Elvis voice for full effect) and making sure they all get maximum crunch time! This is also the best time to add your fresh garlic, too.

Now! The instant they’re finished, pop those salty little devils into your mouth as fast as you can say “instant regret” because that childhood game of Hot Potato… that’s really a thing.

Who needs all their tastebuds anyway, am I right?!

*please let your potatoes cool slightly before you eat them, and don’t yell at me for giving you awful advice. Because I won’t stop doing it. And I wanna stay friends, ok?