Fried Potatoes En Una Sarten 

Now that you know how to make the stuffed dates, you may want to know how to make course number two from tapas night.  Usually when I pan fry my potatoes, I use just a little oil and cook them until they are toasty brown.  This time, I used some of the skills I’ve acquired for oven baking fries to make these extra crispy but not too burnt.


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Soaking these bad boys is the most important step.  After your taters are cubed, just place them in a bowl and cover the potatoes with water.  Allow them to sit in your fridge for 2 hours or more.  I let them sit as long as I possibly can.  The longer the better.

After they have soaked, just drain and rinse them.  If you are baking, you should also remember to dry the potatoes but for frying, that step can be skipped.  Just make sure to toss them around in the strainer for a bit and get the majority of the water off.

I used a mixture of both olive oil and vegetable oil for this.  I thought that 2 inches of olive oil might be too thick and heavy.  Turned out great! The ratio was may be 1 1/2 inches olive oil to 1/2 inch of veggie oil.  Heat the oil on about a 6 (medium/medium-high) until it is hot then toss in your garlic and let it fry for up to a minute.  Any longer than that, and your garlic will burn.

Throw in your potatoes and cook them, turning frequently to make sure each potato has a chance to be submerged in the oil, for about 30 minutes.  Test one before you take them out to make sure the centers are cooked through.  The smaller you cut your potatoes, the faster they will cook!

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Perfect, beautiful fried potatoes…with of course a side of sriracha mayo!

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