Eric Gabrynowicz

Eric Gabrynowicz describes his Parmesan-Rosemary Potato Cracklins as “a step up from a simple french fry and more interesting than a regular baked potato.” Diners at Southern-inspired Tupelo Honey agree. “This dish is a crowd favorite. The fluffy starchiness of the potatoes combined with simple-yet-satisfying flavors means it pairs well with fried chicken, meatloaf, roast pork, blackened seafood and more,” says Gabrynowicz, who serves as both SVP of culinary & beverage and corporate executive chef.

Inspired by pork cracklins, this plant-based version stars potatoes with a Tupelo Honey spin. “We use Idaho potatoes that have been baked and then fried, so they are soft on the inside and deliciously crispy on the outside,” he says. “A simple combination of grated Parmesan cheese and housemade rosemary salt give this dish a salty, slightly earthy flavor. A little chopped parsley on top and you’re good to go.” While Gabrynowicz plays around with variations, including a loaded version, “We keep coming back to the tried-and-true simplicity of baked, fried and tossed in cheese and seasonings.”

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