Perfect fried potatoes aren’t difficult but there is a trick to it.
One of my friends asked me a week or so ago to do a post on how to make pan fries (home fries, country fried potatoes – whatever you want to call them) so that they were both cooked through AND crispy without being burnt. It is one of those things that just never occurred to me to write about but here it is.
I grew up with fried potatoes — breakfast, lunch, dinner… I would walk in the house after school on a chilly, blustery Eastern Pennsylvania day and before I even got my coat off the aroma of those potatoes would waft down into the foyer (we lived in a tri-level with a foyer and den on the ground floor, the kitchen, formal dining, and formal living on the 2nd floor and the bedrooms up on the 3rd floor) It didn’t matter to me what else we were having — those potatoes said welcome home! Continue reading