Very simple, simply delicious. This was a “What would happen if I do this?” moment, and it sure paid off. This works best with starchy potatoes with their skin on. Also, I think potatoes 2 to 2½ inches are ideal.
INGREDIENTS:
As many potatoes as you want to eat, Romanze, Desiree, Sangre, or other starchy typeOlive oil
Unsalted butter as needed (around 2 tablespoons)
Salt and Pepper to taste
-Optional-
3 sprigs fresh thyme, or any other herbs of your choice
METHOD:
Place the potatoes in a pot large enough to hold them in a single layer, and cover with cold water to 2 inches.
Salt the water liberally.
Bring the water to a boil, then reduce the heat to a gentle simmer.
Cook the potatoes just until they are easily pierced with the tip of a thin bladed knife. They should be done at this point. If you are not sure, cut one open and check. The potato should be tender all the way through, but not soft, as it will cook some more.
Drain the potatoes in a colander.
Return the pan to the stove and set the heat to medium. When it is dry inside, add enough oil to cover the bottom of the pan by 1/8th inch. When hot, add 2 tablespoons of butter, swirling the pan to spread it around.
When the butter is hot, add the potatoes, taking care not to damage them and not to splash yourself with hot fat. Once the spuds are in the pan, roll them around to coat them evenly. If you are using herbs, scatter them about the pan now.
Cook the potatoes until the outsides get crisp. Turn the potatoes as necessary to cook evenly and prevent burning. This should take 10-15 minutes.
When the potatoes have crisped up, pour off the excess oil from the pan, then season with salt and pepper and serve hot.
Chefs Notes and Tips:
If you wish, you could cook the potatoes ahead of time-undercooking them a bit-and then keep them warm until it is time to serve them. Then, just finish them off in the oil, but start them at a lower heat so they warm up all the way through before fully browning. You could also cook them early in the day and refrigerate them, and then warm them through in the microwave or by immersing them in hot water, and then continuing the recipe. You could try different oils mixed in with the olive oil and butter-think truffle oil or hazelnut oil. You could also scatter chopped nuts over the potatoes when serving, and/or add a scatter of freshly chopped herbs. For salt, I really prefer large crunchy crystals such as Maldon, Murray River, or Le Saunier Camargue fleur de sel.
Serves: Up to you.
Source: Chef Andrew E Cohen
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