Dad’s Crispy Potatoes
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Dad’s Crispy Potatoes are perfectly cooked. The outside is crisp, crunchy, and salty, while the inside is tender and fluffy.

Dad's Crispy Potatoes are perfectly cooked. The outside is crisp, crunchy, and salty, while the inside is tender and fluffy.

I don’t make potatoes often, but dad would treat us to his special potato dish.  We would literally stand by him and steal the potatoes as they cooked even before he had a chance to finish his dish.  He often added fava beans, but us kids enjoyed them with just the potatoes and eggs.

Dad's Crispy Potatoes are perfectly cooked. The outside is crisp, crunchy, and salty, while the inside is tender and fluffy.I had the pleasure of touring the best potato factory just outside of Bakersfield, California. Tasteful Selections has taken the potato and created some fantastic selections.

Dad's Crispy Potatoes are perfectly cooked. The outside is crisp, crunchy, and salty, while the inside is tender and fluffy.I am a French fry fiend.  If they are in front of me, I will eat them like there is no tomorrow. When I visited the farm, it brought back memories of my childhood.  Mom did all the cooking, except Dad loved to barbecue and enjoyed making breakfast for the family on Sunday’s.  On the rare occasion, he would treat us to his crispy potatoes with a scrambled egg.

Following dad’s method really gives these pan-fried potatoes the crispy, crunchy and fluffiness you love. I loved using baby potatoes because the skin is so thin you don’t need to peel them and they cooks quickly.

Dad's Crispy Potatoes are perfectly cooked. The outside is crisp, crunchy, and salty, while the inside is tender and fluffy.

Dad’s Crispy Potatoes
Author: Marlene Baird
Prep time:
Cook time:
Total time:
Ingredients
  • 1 bag of Tasteful Selections Honey Gold potatoes
  • 1 clove garlic, minced
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 3 Tablespoons Avocado Oil
  • 2 eggs
  • 1 Tablespoon flat-leaf parsley, chopped
Instructions
  1. Slice the potatoes
  2. Let soak for 5-10 minutes in salted ice water
  3. Drain well and pat dry
  4. Heat oil in a skillet on high heat until shimmering and almost smoking
  5. Add potatoes and let fry for 2 minutes.
  6. Cover pan and reduce heat to medium
  7. Allow to steam for about 2 minutes
  8. Remove cover and turn the heat back up to high
  9. Dump the pan of potatoes into a colander over the sink to remove excess oil and moisture –return them to the pan
  10. Add the garlic and fry, stirring occasionally, until done.
  11. Do not cover at this stage of frying because they will get soggy
  12. Add the egg at the very end of cooking and scramble into the potato

Thanks for stopping by and have a great day.

Marlene


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