Twice-Fried Potatoes
or
Oven-Safe Skillet 24cm Deep
Cooking Time
- Cook
Ingredients
- 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
DIRECTIONS
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.
Note
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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