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PFI: Fried Potatoes
These potatoes probably have another
name, but we don't know what it is. They're easy to make but take
a little time on the stove to get them just right. Here's what
you'll need: potatoes and onion, peanut oil and salt.
Pour a shallow lake of oil in the pan and put on high heat while you prepare the potatoes.
Peel and cut each potato three times in one direction and three times in the perpendicular direction. Slice into roughly square chunks. Dice the onion.
Start the potatoes frying, one potato at a time to keep the oil from cooling off.
When the potatoes begin to brown, add the onions. Turn the heat down to med-high.
As the potatoes begin to cook, they'll turn soggy and then begin to form a crispy crust.
The closer they get to done, the more likely they are to burn if you don't pay attention.
Taste them! They should be crunchy and slightly carmelized.
email feedback
Pour a shallow lake of oil in the pan and put on high heat while you prepare the potatoes.
Peel and cut each potato three times in one direction and three times in the perpendicular direction. Slice into roughly square chunks. Dice the onion.
Start the potatoes frying, one potato at a time to keep the oil from cooling off.
When the potatoes begin to brown, add the onions. Turn the heat down to med-high.
As the potatoes begin to cook, they'll turn soggy and then begin to form a crispy crust.
The closer they get to done, the more likely they are to burn if you don't pay attention.
Taste them! They should be crunchy and slightly carmelized.
email feedback
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