Crispy Spuds
Difficulty – Beginner
Time to Prepare – 3 hours (2 hours inactive)
Featured Seasoning – Spud Rub
Servings – 8
Sam
About this recipe:
The process of drying out fork tender, boiled potatoes and then unevenly breaking them in half creates the perfect jagged surface for ultimate crispy bite!
Ingredients
2 pounds marble or baby potatoes
About ¼ cup kosher salt (for cooking water) + more to taste for finishing
½ cup avocado oil, or enough to cover a large saute pan
2 Tblsp Spiva Cooking Spud Rub, or to taste
Fresh herbs for garnish, if desired
Procedure
- Place potatoes in a large pot and cover with cold water.
- Bring the potatoes to a simmer, add the salt, and cook until tender but not falling apart, about 10-12 minutes. When a fork is inserted in a potato, it should go through easily without any resistance.
- Drain the potatoes and let cool enough to handle.
- Split each potato in half with a fork. Use a twisting motion to make sure the interior is jagged and uneven.
- Place the potatoes in the fridge and allow them to dry out for 2 hours.
- Preheat a large saute pan over medium heat with enough avocado oil to cover the bottom of the pan completely.
- When the oil begins to heat, add the dried out potatoes flesh side down in a single layer to the pan.
- Cook without flipping or moving until the potatoes become golden brown and crispy.
Flip the potatoes one time and cook the other side until crispy.
Put the crispy and hot potatoes in a bowl and immediately toss with Spiva Cooking Spud Rub and kosher salt to taste. If needed, cook the potatoes in 2 batches and hold in a warm oven until ready to serve.