Description
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Ingredients
- 3 large russet potatoes, peeled and quartered
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and freshly ground black pepper to taste
- ¼ teaspoon paprika
- cayenne pepper to taste
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 tablespoon Chopped fresh chives
Instructions
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender
- about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown
- swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt
- pepper
- paprika
- garlic powder
- and onion powder.
- As potatoes brown
- toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color
- 10 to 12 minutes. If potatoes seem to be cooking too quickly
- reduce heat to medium. Serve topped with chopped chives.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 2