Description
A recipe for potatoes cooked two times for a crisp exterior and soft interior.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
Instructions
- Place the cut potatoes in a large pot and cover with cold, salted water.
- Bring the water to a boil and cook the potatoes until they are just tender when pierced with a fork, about 10 minutes.
- Drain the potatoes well and let them steam dry in the colander for 5 minutes.
- Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Carefully add the potatoes to the hot oil in a single layer, working in batches if necessary to avoid crowding the pan.
- Cook the potatoes without stirring for 5 to 7 minutes until the bottoms are golden brown and crisp.
- Gently turn the potatoes and cook for another 5 to 7 minutes until all sides are browned and crisp.
- Remove the potatoes from the skillet and drain excess oil on paper towels.
- Season immediately with salt and pepper.
- Toss with fresh parsley before serving.
Notes
- For best results, use Yukon Gold potatoes as they hold their shape well.
- Do not overcook the potatoes in the first boiling step; they should still be firm.
- Adjust the heat to prevent the oil from smoking or the potatoes from burning.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1
- Sodium: 300
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 4
- Protein: 4
- Cholesterol: 0
Keywords: twice cooked potatoes, crispy potatoes, side dish, Thanksgiving side, fried potatoes