Garlic Potatoes
Ingredients
yield: 8
- 6 medium thin-skinned white potatoes, preferably Kennebec, scrubbed and cut into 1-inch cubes
- 4 teaspoons salt, divided use
- 3 tablespoons sunflower or canola oil
- 1/2 cup finely sliced garlic
- 6 tablespoons extra virgin olive oil
- 3/4 teaspoon crushed red pepper
- 2 tablespoons chopped flat-leaf parsley
- 3/4 teaspoon freshly ground black pepper
- 8 cups canola oil, or enough to fill the pan 3 inches deep
Procedures
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1
Place the potatoes, 6 quarts of cold water, and 2 teaspoons of salt in a large saucepan. Bring to a boil over high heat, reduce the heat to medium low, and simmer for 12 to 15 minutes or until about half cooked—just tender but still very firm.
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2
Heat the sunflower or canola oil over medium heat in a medium sauté pan and add the garlic. Cook the garlic, stirring, until it just begins to brown, 2 to 3 minutes. Remove from the heat and immediately add the olive oil, red pepper, parsely, pepper, and 1 1/2 teaspoons of the salt. Stir together and keep in a warm oven or on very low heat, taking care not to cook the garlic any further.
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3
Heat 3 inches of oil over medium-high heat in a deep, medium-size skillet to 350°F. Fry the potatoes until golden brown and crisp, 13 to 15 minutes. Remove from the heat, drain on a rack, then place in a mixing bowl. Stir in the remaining 1/2 teaspoon salt. Finally, add the garlic sauce and gently toss together. Serve immediately.
