Fall is in the air and I love it! Maybe it's the temperature, or the brisk fall air, but I like to eat potatoes in the fall.
Comfort food -- cozy food, for chilly fall days.
I decided to try a new pan fry recipe, the promised to be crunchy-on-the-outside and chewy-on-the-inside.
They were both! Although I'm sure my final product doesn't look like what Cook's Illustrated intended :)
Sweet and Russet Potato Pan Fries - Adapted from Cook's Illustrated
{Print Recipe}
4-5 medium potatoes, cubed*
water, enough to cover the potatoes in 1 inch
salt and pepper
2-4 T butter
Cube the potatoes and place them in a large skillet. Cover the potatoes with water (about 1 inch of water), and sprinkle in 1 tsp (or more) of salt.
Bring the potatoes to a boil and simmer for 2-3 minutes, until potatoes are slightly tender.
Drain the water and rinse the potatoes.
Return potatoes to the skillet and cook on one side for 2-3 minutes until nicely browned.
Then, flip the potatoes and continue cooking another 2-3 minutes until browned.
Continue rotating and cooking until potatoes are crunchy on all sides.
Season with salt and pepper, as desired. And, add paprika, for a nice color!
Serve warm!
YUM!
*I used sweet potatoes and russet potatoes
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