“In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.”
Ingredients
Directions
-
Prep 10 m
-
Cook 15 m
-
Ready In 45 m
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
- As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Source : allrecipes.com
