For years, I've been serving Ultra-Crispy Roast Potatoes for all major holidays using a technique I first read about in The River Cottage Cookbook. They're crunchier than the best french fry, and packed with great roasted flavor. But this year, I'm one-upping them with these crispy duck-fat fried beauties.
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My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.
Chef Rich Sweeney of R-Gang Eatery shows us how to make his famous from-scratch tater tots. We put together a batch of "Popper" tots, a spin on jalapeño poppers, with sharp cheddar, cream cheese, spices, and plenty of fresh jalapeños.
"The more stirring, the less brown. And brown is the whole point." Because sometimes, this is all I want to eat for dinner, home fries. And I say there's nothing wrong with that. Deeply crisp, creamy chunks of potato seared...