Crispy Fried Potatoes

Yield: 5 cups; 6 servings

I've never met a potato I didn't like, but Crispy Fried Potatoes, also known as Country Potatoes, just might be my favorite way to eat them.

Ingredients

5 cups potatoes, peeled and cut into 1-inch cubes (2-3 lbs) *See note
3-4 tablespoons salt
2 tablespoons butter
2 tablespoons vegetable, canola, or extra virgin olive oil

Instructions

Fill a saucepan with approximately 12 cups of water and add 3-4 tbsp salt. The goal is to add enough salt to where the water tastes like salt water. This will flavor the potatoes from the inside out. (*See note below.)
Peel the potatoes and cut them into 1-inch pieces. As you cut the potatoes, drop them into the water.
Set the pan over high heat, bring to a boil, and cook until the potatoes are soft, but slightly underdone. You should be able tp pierce them with a fork, but feel some resistance.
Drain in a colander in the sink. If not fying right away, rinse the potatoes with cold water to stop them from cooking.
Heat butter and oil in a large skillet set over medium-high heat. When the butter has melted, add the potatoes.
Let the potatoes cook, undisturbed, until golden brown on the bottom, about 8-10 minutes. Stir, and continue to cook, stirring more frequently, until they are crispy and golden all over.
When the potatoes are almost done, remove one from the pan and taste for seasoning. If you want your potatoes to be a bit more salty, sprinkle some salt over the potatoes in the pan.
Remove the potatoes from the pan with a slotted spoon, placing them on a plate or in a bowl. If you like, place them on a plate that's covered in a paper towel to absorb any excess butter or oil.

Notes

What kind of potatoes should you use?

You can use any variety of potatoes you like in this recipe, but my favorite potatoes to use are Yukon Gold. I just love the creamy, buttery texture of these potatoes and think they lend themselves particularly well to this technique for crispy fried potatoes.

Won't adding 3 - 4 tablespoons of salt make the potatoes super salty?

Seasoning the potatoes by boiling them in salty water is a great technique for infusing the entire potato with salt rather than just salting the surface. But, it only works if you add enough salt to the water. The goal is to add enough salt to the water to make the water taste like salt water.

For 12 cups of water, 3 - 4 tablespoons of salt is generally about right. However, feel free to play around with the amount of salt that tastes right to you. Start with 1 or 2 tablespoons, taste the water, and add more from there. Remember that most of the salt will stay in the water, not end up in your potatoes.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 213Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 5mgSodium: 422mgCarbohydrates: 40gFiber: 4gSugar: 2gProtein: 5g