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Marble Potatoes in three ways

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     Back in college, I have this favorite restaurant in Jaro, Iloilo City called Bavaria  that served pan-fried potatoes which I severely missed when I went back in Negros. And my last eat there must be, I guess, way back in 2015 when I was still going "overseas" for my master's class in CPU.       I attempted to replicate the same many times but I guess since I don't use butter, I could not bust through the real thing. I drizzle mine with olive oil, season with Himalayan salt and pepper with some dried herbs or my fresh Italian oregano then when these marble potatoes abound. This particular gustatory memory must be the reason that I love potatoes and often look forward to the time when marble potatoes abound in the market. Abundance means cheaper price, so I got a kilo recently to cook all of them to accompany my lamb rack.      But today, I tried something new. The three ways I refer to are boiled, halved ...
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Rosemary & cheese crusted Lamb Rack

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I posted my marble potatoes in three ways earlier here. . Those delicious potatoes go delightfully well with my lamb rack. The reality vs expectation is real in this one. First, I have no sharp knife that can cut through the rib bones cleanly. My oven is a bit unreliable so I added some time using my airfryer. But tastewise, the chops are medium-well and tastes great with my easy rub marinade.          1 kilo of lamb rack Parmesan Cheese Black pepper  Himalayan salt Dried Rosemary 2 limes, juiced An hour before cooking, wash and dry the lamb rack. Score the fatty side.  In a bowl, mix the spices. In another bowl, Squeeze out the lemon juice. Arrange the lamb in a baking tin, rub the juice followed by the dry spices. Marinate for at least an hour.   Set the oven for 230C and preheat for 15 minutes. Put the lamb rack in the over and let cook for 15 minutes. Then turn the pan and let bake for another 15 minutes. I took it...
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