Fried Potatoes are a simple yet irresistible dish, where golden-brown potato slices or cubes are crisped to perfection. Whether seasoned with a sprinkle of salt or infused with aromatic herbs, these crispy delights offer a satisfying crunch on the outside and a fluffy, tender interior, making them a universally loved comfort food.
Ingredients:
-
1 lb Small Potatoes (e.g,, “new”, “Fingerling”, or “baby”...just not Russets)
-
¼ tsp Ghee or Tallow
-
Salt
Directions:
-
Put the potatoes whole into cold water, and boil until the potatoes are tender (easily pierced with a knife). Drain the potatoes thoroughly and let dry completely. Heat the cooking fat in a large skillet or pan, over medium heat - you want a shallow pool of fat.
-
Slice the potatoes, once cool and dry, into chunks about ¾ inches big. Drop them into the hot fat and fry away! Pull the potatoes out of the hot fat with some kind of slotted spoon, directly into a large bowl. Hit the hot potatoes with a healthy dose of salt, and set aside.
4 Servings