2 medium potatoes, skin-on, each cut into 2” pieces
2 ½ cups (600 ml) vegetable oil
1 ½ tablespoons (20 g) butter
1 clove garlic, peeled, crushed
Rosemary, thyme, bay leaf, Italian parsley, or herbs of your liking
Kosher salt and freshly ground black pepper, to taste
Pour vegetable oil in the pan, add potatoes, and heat over medium heat for 10 minutes. Occasionally stir with a wooden spatula.
Pierce potatoes with a skewer to check for doneness. If it pierces the center easily and meets no resistance, drain the oil using a strainer and return the potatoes to the pan.
Pan-fry potatoes over medium heat, occasionally stirring. Once lightly browned, add in butter, garlic, and herbs and continue to pan-fry for about 3 minutes. Stir to avoid burning.
Once golden brown, sprinkle salt and pepper and serve.
Adjust the amount of potatoes based on the type and size you are using; do not overcrowd the pan to yield the best results.
Soaking potatoes in water before cooking will remove excess starch, resulting in a crispier texture.
The oil drained in Step 2 can be reused for other dishes.
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