I know I said I would post this Crispy Fried Potato recipe ‘tomorrow’ on my last post (I edited it to say in a few days, aren’t I sneaky?) but I have been busy!
You see, my photoshop trial runs out in 4 days. I have only had it 30 days but I feel like it has made a HUGE difference in my pictures. And I only know how to use maybe 5% of the whole program, if that.
So I have been cooking, taking pictures, and editing as much as possible this past week! I want to have nice pretty things for you to read and salivate over. (Aren’t I a caring blogger?)
Crispy Fried Potatoes
yield: 2 portions
10 small Red New Potatoes
2 TBS Butter
1 Garlic Clove, crushed and chopped
1/4 cup Vegetable Oil
2 TBS Fresh Rosemary, chopped
1 tsp Red Pepper Flakes
1 TBS Salt
1 tsp Fresh Black Pepper
1 TBS Seasoned Salt
1. Boil potatoes in salted water until cooked all the way through.
2. Drain potatoes and let cool. Cut in half (long ways if you can).
3. Heat butter and garlic in a saute pan on high heat. When sizzling add the vegetable oil and let it heat until very hot. (to test that it is ready to fry dip one potato in the oil, it should sizzle, if not leave it in the oil until it does then you know it is ready)
4. Add the potatoes to the oil (cut side down) and fry for 5 minutes. Using tongs flip over the potatoes. Add the salt, pepper, red pepper flakes and rosemary. Continue to fry for 2 – 3 minutes.
5. Remove the potatoes from the pan and drain on paper towels in a bowl. Toss the potatoes in seasoned salt.
So these aren’t the healthiest potatoes but these were for Kyle and he likes his potatoes CRISPy. He wants to hear the crunch when biting into them. These potatoes are a perfect base for a Jack ‘N the Box rip off of bacon cheddar potato wedges, or you could cut them into quarters and make beef and potato burritos. The possibilities are endless!
