by Molly Shuster
- 3 large Idaho potatoes, peeled and diced into 3⁄4-inch pieces
- 3⁄4 cup canola oil
- 4 tablespoons butter
- 5 cloves garlic, minced
- Small handful parsley, finely chopped
- Flaky sea salt (such as Maldon), for sprinkling
Prep ingredients, and ready them next to the stove with a slotted spoon and 2 baking sheets.
Bring a pot of generously salted water to boil. Add the potatoes and simmer until they are fork-tender but still retain their shape, about 10 minutes. Drain and spread onto a baking sheet.
Heat the canola oil over medium-high heat in a large sauté pan. When hot, but not smoking, add a third of the potatoes. Fry until crispy and golden brown. Using a slotted spoon, transfer to a clean baking sheet. Repeat until all of the potatoes are fried. (It is essential to fry in batches, as an overcrowded pan will result in mushy potatoes that don’t crisp or brown.)
Drain excess oil from the pan. Add the butter and return the potatoes to the pan. Continue to fry for another few minutes. Add the garlic and cook just for a 1-2 minutes to allow the garlic to soften.
Toss with parsley and transfer to a serving platter. Sprinkle with sea salt and serve immediately.
Yield: 4 Servings