Ingredients
- 1 kg Maris Piper potatoes, peeled and cut into 1/2-inch pieces
- 8 cups water
- 2 teaspoon kosher salt, plus more to season
- 4 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- Freshly ground black pepper
Directions
- Put the potatoes in a medium saucepan
- add 8 cups of water and 2 teaspoon salt, and bring to a boil.
- Simmer, partially covered, until almost tender.
- Drain and pat dry.
- Heat a 10-inch nonstick skillet.
- Add the vegetable oil and 2 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden.
- Season with salt and pepper and roughly mash the potatoes with a spatula.
- Dot the remaining butter over the potatoes, cover, and cook until crusty on the bottom, about 3 minutes.
- Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty.
- Slide the potatoes onto a platter and serve.
Source: Food and Wine
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