Crisp Panfried Potatoes
Instructions:
This technique produces excellent restaurant-style results,
but you need waxy potatoes, because starchy ones
will fall apart before they get crisp, and patience. If you’re
short on time, make the first variation. And for a more
decadent version, substitute butter for half the oil.
Other vegetables you can use: beets, rutabagas,
parsnips, or carrots, though they won’t get quite as crisp.
About 2 pounds waxy potatoes
1/4 cup peanut oil, extra virgin olive oil, or neutral oil,
like grapeseed or corn
Salt and freshly ground black pepper
MAKES: 4 servings
TIME: About 45 minutes
- Peel the potatoes if you like—it isn’t at all necessary, since waxy potatoes have thin, delicious skins—and cut them into 1-inch chunks. Put the oil in a large skillet, preferably nonstick or cast iron, over medium heat.
- When hot, add the potatoes. Cook, undisturbed, until they begin to brown around the edges and release from the pan, about 10 minutes.
- Continue cooking, turning to brown all the sides without stirring too often. (This is the part that takes the most patience.) Add more oil if needed to prevent the potatoes from sticking. And if they are browning too fast, turn the heat down just a tad. They’ll take up to 20 more minutes to cook.
- When the potatoes are tender and golden, turn the heat up a bit to crisp them up. Sprinkle with salt and pepper and toss to coat. Taste, adjust the seasoning, and serve hot or at room temperature