Perfectly Crisp Skillet Potatoes
Yafo-inspired Potatoes
Yields 2 Servings
INGREDIENTS
4 Yukon Golds, Peeled, Cut into Bite-Sized Pieces
5-6 Sprigs Rosemary, Leaves Removed & Roughly Chopped
3-4 Garlic Cloves, Minced
2 TBSP Kosher Salt
½ Tsp Baking Soda
Salt & Freshly Cracked Black Pepper TT
Grapeseed Oil
INSTRUCTIONS
Prep potatoes and place them in a small pot. Cover them with about 1 ½ inch of water. Add salt and baking soda to the water and bring up to a boil. Once boiling turn, turn down to a gentle simmer. Continue to cook the potatoes until you can pierce them with a fork with little to no resistance.
Strain water from the pot and return potatoes back to the same pot you cooked them in. Add a drizzle of grapeseed oil, salt, and pepper and shake the pot around until the potato starch starts to release from the potatoes – it will look cakey like a thick starchy slurry has formed around the potatoes.
Heat a skillet over medium-high heat. Once hot but not smoking, add a generous amount of grapeseed oil to the pan. Then add the potatoes, making sure they’re spread out in an even layer. Do not overcrowd the pan. If you are doubling the recipe, cook the potatoes in batches.
Once the potatoes have formed a crust (about 4 minutes), shake the skillet inevitably causing the potatoes to flip. Cook for an additional 4 minutes or until a golden-brown crust has formed.
Add the rosemary, garlic, and a pat of butter. Turn off the stove immediately but keep the pan on the same burner. Turn the potatoes, making sure they are coated in the rosemary, garlic, butter mixture. Season to taste with salt and freshly cracked black pepper.
GRUB!