Makes 6 servings
Boiling the potatoes before frying them begins the starch breakdown, which helps tenderize the potatoes and leaves a surface starch. When fried, the outside becomes very crisp with a delicious inside.
2½ quarts water
3 large (about 10 ounces each) white potatoes, unpeeled and scrubbed
2 tablespoons plus 2 teaspoons Chef Paul Prudhomme's Meat Magic®
Cooking oil for frying
how to prepare
Combine the 2½ quarts water with 1½ tablespoons Meat Magic® and bring to a rapid boil. Meanwhile, quarter the potatoes lengthwise, then cut into 1-inch cubes. Add potato cubes to the boiling water; cover and cook over high heat just until fork-tender, about 7 minutes. Drain immediately and rinse with cold water to cool
In a large, heavy skillet, heat 1-inch oil to 350 degrees. Fry potatoes, one layer at a time (so all can catch pan bottom heat), until golden brown on all sides, about 12 to 15 minutes, stirring occasionally. Drain on paper towels and serve immediately.
Copyright © 1984 by Paul Prudhomme