Boiling the spuds whole, before they are cut into thick slices and pan-fried, results in potatoes with a crispy exterior and fluffy interior.
Boiled & Pan-Fried Potatoes
Boiling the spuds whole, before they are cut into thick slices and pan-fried, results in potatoes with a crispy exterior and fluffy interior.
Ingredients
- 3 large Yukon gold potatoes (scrubbed clean, with the skin left on)
- 8-12 oz canola oil (for frying the potatoes)
- Salt (to taste)
Instructions
- Cover the potatoes in cold water and add a few pinches of salt.
- Bring potatoes to a simmer and cook for 30 minutes
- Until the potatoes are cooked all the way through and tender on the inside.
- Remove potatoes from water and allow to cool at room temperature for 30 minutes.
- Cut the potatoes into thick ½” to ¾” slices.
- Fry slices in hot oil until they are crispy on both sides.
- Drain on paper towels and season with salt.
- Serve hot, with ketchup.
Notes
This makes for a wonderful breakfast potato recipe. When served with ketchup, they are reminiscent of hash-browns, but with much less fuss.
