Remember those delicious looking taters I showed in the previous post? Fluffy on the inside and slightly crispy on the outside, these potatoes are the perfect side dish to just about anything from soup beans to biscuits and gravy. I am not kidding when I say these are my favorite. I can eat fried taters for every meal of the day! Wanna know how to make these golden beauties? Let’s go!
Step one: Gather your ingredients. You will need taters, olive oil, salt, and pepper. Now you can totally customize your taters and add onions, peppers, or seasoned salt. I am just doing regular taters right now to really show the technique more than a recipe.
Pay no mind to the cat butt in back, you will NOT be needing this in the recipe.
Step two: Peel and dice your potatoes and place in a bowl of cold water. I chose a smallish dice for mine. You can cut yours in any way you want. I won’t judge! Let you potatoes soak in the water for 15-30 minutes. This will get rid of some of the starch which will make crispier taters. If you don’t have time to soak, no problem! Just rinse them well!
Step three: Drain your potatoes well! Preheat your pan over medium high heat and add the olive oil. The amount you use will depend on what size your pan is. I aim to coat the bottom of the pan. Size does matter here! *SNORT* The bigger the pan, the more surface area to evenly brown those taters.
Step four: Carefully put the potatoes in the pan and generously sprinkle with salt and pepper. Remember, potatoes love salt! Stir to evenly distribute spices.
Step five: Put a lid on it and WALK AWAY!! I mean it! For at least five minutes, NO TOUCHY!! I will find you!! Too much stirring will prevent the crispy crust from forming and will mush up your taters. And keep your heat at medium high, I promise this will make fine taters! Trust me!
Have I mentioned how much I love timers and alarms? It’s true! I currently have 9 alarms on my phone right now and I would be lost without them! Have you seen my mind lately?
Step six: Carefully remove your lid (HOT STEAM!) and stir your taters with a spatula, flipping over as much as possible. Admire the crispy crust already forming on the taters. Replace lid and cook for another five minutes. Still no touchy!
Step seven: Remove the lid and stir. Now this time, leave the lid off. You don’t need to steam the potatoes anymore. We are now going for crispy goodness. Set the timer again for five minutes. When timer goes off, find the biggest tater and poke it. If its soft, you are ready to eat! If not, set timer again for five minutes and check again. Serve and enjoy!
Now that’s a purty mess of taters.
Potatoes – How many you will need depends on you!
Olive oil- To coat the bottom of your pan
Salt and pepper to taste
Peel and dice your potatoes and soak in cold water for about 15-30 minutes. Drain thoroughly. Heat your pan over medium high heat and add olive oil. Carefully add your potatoes and sprinkle generously with salt and pepper. Stir to coat potatoes with oil and seasonings. Cover and let cook for five minutes. Remove cover and stir, flipping the potatoes as best you can. Re-cover and cook for 5 more minutes. Remove cover and stir again. This time, leave the lid off and cook for 5 minutes. Depending on the size of your pan, how many potatoes you have, or how the potatoes were cut, your potatoes may be done. Check by poking the biggest potato with a fork. If it is done, it will be soft. If not, cook for five more minutes or until potatoes are soft. Serve and enjoy! I recommend serving with chopped tomatoes and a sprinkling of salt. Yum!
Note: These potatoes are easy to customize to your taste! You can add peppers and onions with the potatoes or use seasoning salt, garlic salt, or onion salt instead of salt and pepper. If you decide to add fresh garlic, I suggest adding it at the very end so it won’t over cook and become bitter.
Thank you for reading!