Crispy Fried Potatoes
Soft and creamy on the inside, crispy on the outside.
5 cups potatoes, peeled and cut into 1-inch cubes 3-4 tbsp salt 2 tbsp butter 2 tbsp extra virgin olive oil
Fill a saucepan with 12 cups of water and add 3-4 tablespoons of salt.
Add the potatoes to the water, set the pan over high heat, and bring to a boil.
Quick tip #1:
The water should taste salty. This will flavor the potatoes from the inside out.
Quick tip #2:
Add potatoes to cold water then bring to a boil. This will help the potatoes cook evenly.
Boil potatoes just until barely fork tender and slightly under-done.
Drain the potatoes in a colander set inside the sink.
Heat butter and oil in a skillet...
Add the potatoes to the hot butter and oil, spreading them out into a single layer.
Let the potatoes cook, undisturbed, until golden and crispy on the bottom.
Continue cooking, stirring frequently, until the potatoes are golden and crispy all over.
Taste for seasoning:
Taste for doneness and seasoning. Sprinkle with more salt if needed.
Serve for breakfast, lunch or dinner, as a side dish or as a topping for soup.