Torn and Fried Potatoes
By Bryan RoofPublished on October 27, 2020
Time
2¼ hours, plus 3 hours chilling
Yield
Serves 4
Ingredients
Before You Begin
Since you eat the potato skins in this recipe, make sure to scrub them well before cooking. In addition to the salt, these potatoes can be seasoned with any variety of seasoning or herb blend; they’re also great dipped in ketchup or aioli.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Prick each potato 6 times with fork. Place potatoes on rack and bake until tip of paring knife can be easily inserted into potatoes, about 1 hour 20 minutes. Let potatoes cool completely and then refrigerate until cold throughout, at least 3 hours. (Potatoes can be refrigerated for up to 2 days.)
- Keeping skins on potatoes, use your hands to break potatoes into approximate 1½-inch pieces; transfer to bowl. Line rimmed baking sheet with triple layer of paper towels.
- Add oil to Dutch oven and heat over medium-high heat to 375 degrees. Carefully add potatoes to hot oil and increase heat to high to compensate for oil cooling. Cook, stirring occasionally with metal spoon and taking care to scrape bottom of pot to prevent sticking, until potatoes are consistently browned and crispy, 13 to 15 minutes. Using spider skimmer or slotted spoon, transfer potatoes to prepared sheet. Sprinkle with salt. Serve.
Time
2¼ hours, plus 3 hours chillingYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We wanted irresistible fried potatoes with a compelling mix of textures: soft, fluffy interiors and craggy, crispy-crunchy exteriors. To get there we fully baked russet potatoes (starchy russets resulted in the best interior texture and the most delicious crispy skins), allowed them to cool completely, tore them into chunks, and fried them in 375-degree oil. Starting the oil quite hot and turning up the heat after adding the cold potatoes ensured crispy potatoes that cooked quickly enough to not dry out inside. Every bit as satisfying as the best french fries, these potatoes won’t last long at your next dinner party.
Before You Begin
Since you eat the potato skins in this recipe, make sure to scrub them well before cooking. In addition to the salt, these potatoes can be seasoned with any variety of seasoning or herb blend; they’re also great dipped in ketchup or aioli.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Prick each potato 6 times with fork. Place potatoes on rack and bake until tip of paring knife can be easily inserted into potatoes, about 1 hour 20 minutes. Let potatoes cool completely and then refrigerate until cold throughout, at least 3 hours. (Potatoes can be refrigerated for up to 2 days.)
- Keeping skins on potatoes, use your hands to break potatoes into approximate 1½-inch pieces; transfer to bowl. Line rimmed baking sheet with triple layer of paper towels.
- Add oil to Dutch oven and heat over medium-high heat to 375 degrees. Carefully add potatoes to hot oil and increase heat to high to compensate for oil cooling. Cook, stirring occasionally with metal spoon and taking care to scrape bottom of pot to prevent sticking, until potatoes are consistently browned and crispy, 13 to 15 minutes. Using spider skimmer or slotted spoon, transfer potatoes to prepared sheet. Sprinkle with salt. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
More Like This
Keep Exploring
0 Comments