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Fried Potatoes and Boiling Water

May 12, 2010

With the potato blight of 1845 behind us there are many varieties of potatoes at your local grocer. One of our favorite preparations is fried potatoes with a crisp crust.

Start by first simmering the sliced potatoes in water until they’re just cooked. This is done so that starch in the surface cells does something that Harold McGee explains very well in On Food and Cooking. Drain the potatoes and heat a well seasoned cast iron pan, add half butter and half olive oil and cook on a medium low heat turning very infrequently to reach your desired crust. If peppers and onions are desired add them whenever you feel like it and add garlic towards the end.


3 Russet Potatoes

2 tablespoons butter

2 tablespoons olive oil


peppers and onions if you feel like it

salt and pepper to taste

2 Comments leave one →
  1. melissa permalink
    May 18, 2010 8:20 pm

    the photos are mouth watering! yay for y’all! i miss eating with you.
    xo melissa

  2. May 18, 2010 9:34 pm

    And we miss you!

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