Pan Fried Potatoes

Pan Fried Potatoes

Par-boil the Potatoes

* Cut the potatoes in half lengthwise and cut in half again.

* Place the cut potatoes in a large pan and cover them with cold water. Add two teaspoons of salt, cover with a lid, and bring the water to a full boil over high heat.

* Remove the lid and reduce the heat until it’s a low boil. Continue to cook for 10-15 minutes. They are ready when a fork or knife is inserted into the potato with just a slight resistance.

* Drain the potatoes and let them sit until they are slightly cooled.

Pan-Fry the Potatoes

* Using the same skillet, reheat over medium-high heat and add 1 more tablespoon each of olive oil and 1 tablespoon clarified butter to the skillet.

* Turn down the heat to medium. Place the potato wedges in a single layer. Season with kosher salt and freshly ground pepper while frying.

* Fry for 3 or 4 minutes on each side of the potatoes until nicely browned and crisp.

* Remove from the pan and set aside.