Crispy Fried Potatoes
Crispy exteriors, buttery soft insides, and packed with flavor, these spuds are going to take center stage on the table! Inspired by the boiled and fried potatoes in Latvia, these potatoes are a perfect match with any protein!
Ingredients
- 1 quart chicken stock
- 1/2 small onion roughly chopped
- 3 garlic cloves
- 1 lb. fingerling gold potatoes yukon gold potatoes also work cut into 1 inch squares.
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp salt
- 1/4 cup unsalted butter
Instructions
- In a medium saucepan, add the chicken stock, onion chunks, and garlic cloves. Bring chicken stock to boil over medium heat.
- Peel the potatoes. If you have any large potatoes, cut them all down into 1 inch chunks. Make sure they are all about the same size. Add the potatoes to the chicken stock. Simmer for about 7-10 minutes. Potatoes will be fork tender, but should still be a little firm.
- Strain the potatoes and place in a shallow dish. Save the chicken stock for soup! Chill the potatoes in the fridge until they are completely cold.
- Once chilled, sprinkle all the herbs over the potatoes and coat thoroughly.
- Heat a skillet over medium high heat. You want that skillet nice and piping hot! Once hot, add the butter to the pan. It should immediately begin sizzling.
- Pour in the potatoes. In order to get the crispy exterior, the potatoes need space. Spread them out over the bottom of the pan. If your pan is too small, cook the potatoes in batches. Cook the potatoes on medium high until a golden crust forms. Do not touch the potatoes until your crust forms! Slowly turn the potatoes over in the pan and cook until a golden crust forms around the whole potato. Add more butter if necessary.
- Serve nice and piping hot!
