Generally you simply must throw potatoes in a pot and fry them. You simply do. However in all my expertise with frying potatoes by the years, I’ve discovered that merely throwing them (nonetheless violently) right into a pot of oil after they’re uncooked simply won’t ever end in that magical, crispy wonderfulness that potatoes are supposed to have. One of the best strategy, I’ve discovered, is to cook dinner the potatoes (whether or not by boiling or roasting) earlier than frying them. The result’s crispy, superior potatoes each time!
Make these the subsequent time you’re serving up steaks, burgers, pork chops…or something! And I wouldn’t put it previous myself to serve these with a salad. (However perhaps that’s simply me.)
Begin by scrubbing the potatoes clear and slicing them into chunks. In the event that they’re bigger potatoes, reduce them in half lengthwise, then make a few cuts in the other way. In the event that they’re smaller, simply reduce them in fourths.
On the identical time, slice the garlic cloves as skinny as you’ll be able to! I used about 10 small cloves.
A notice concerning the tenderness of the potatoes: How a lot you cook dinner/boil them depends upon how “neat” and tidy (or unruly and jagged) the potatoes keep if you fry them. I made a batch earlier this week after I was filming my Meals Community present, and I finished boiling them after they had been simply barely tender; the skins had not began to loosen, and the potatoes nonetheless regarded just about the best way they did after I dropped them into the water to cook dinner.
This time, I made a decision to take it slightly farther and cook dinner the potatoes till they had been actually tender and falling aside. (I’ll let you know the distinction in frying slightly later on this put up, however simply needed you to know you have got choices relying on what you’re in search of!)
Warmth a pot of oil (put it on the again burner when you have little kiddoes in the home!) to about 350-360 levels. Use a slotted spatula or spoon to rigorously decrease a number of the potatoes within the oil. You’ll should work in batches, relying on the dimensions of your pot. (It took me about 5 batches of frying within the dimension pot I had.)
Concerning the garlic and rosemary: Mainly, you’re going to drop in a contemporary batch of garlic and rosemary towards the tip of every batch of potatoes. This doesn’t a lot infuse the cooking oil with the flavors (although I believe it actually does a bit) as a lot because it fries the garlic and rosemary for the completed dish. (Plus it simply appears to be like fairly!)
Fry the potatoes, garlic, and rosemary for an additional minute or so, and when the potatoes are tremendous golden and crisp, take away all of them to a paper towel lined sheet pan. (Make sure to actually fish out the little slices of garlic so that you don’t wind up with burned garlic later.)
So the distinction between how delicate you get them throughout boiling might be seen proper right here. The opposite day after I solely boiled the potatoes till they had been barely tender, the chunks stayed collectively and every bit of potato was completely discernible from the subsequent. Right here, you’ll be able to see that items of potato pores and skin, little tough items of potato, are all over. It’s my private desire, however you are able to do no matter your coronary heart tells you to do.
Take pleasure in these, associates!