Ingredients
Scale
- 3 medium-sized potatoes (about a pound or less)
- 3 Tablespoons Sea Salt (and a little extra at the end for seasoning)
-
Avocado Oil (for Frying)
Instructions
- Clean the potatoes, then cube them into one-inch size pieces and place them in a pot for boiling.
- Fill the pot of cold water about an inch or so over the potatoes, add salt, and stir a little to mix the salt in.
- Boil the potatoes until just before done (when you stab them with a fork, the fork will go through, but not break the potato apart).
- Drain out the water and put the potatoes back in the pot you were just using for boiling.
- On low, cook off any excess water from the potatoes. Turn off and set aside.
- Fill a frying pan to about 1/4-1/2 full with oil. Turn your oil on to medium-high and heat until shimmery (or 350° F).
- Carefully portion the potatoes (I can typically fry about 1/4 to 1/3 of them in one batch). Gently place them in the hot oil and fry until they are golden brown.
- Remove the potatoes from the oil using a slotted spoon or spider and place them on a rack set over a pan.
- Immediately salt the potatoes.
- Repeat the process until all the potatoes are cooked.
- Serve immediately with the sauce of choice.
Equipment
All-Clad D3 3-Ply Stainless Steel 3 Quart Sauce Pan
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Global 7-piece Ikasu Knife Block Set
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Swify Spider Strainer (Set of 3)
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- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Method: Double Cooking
- Cuisine: Spanish
