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As a food editor, I\u2019m embarrassed to admit that cooking potatoes has always intimidated me. Doesn\u2019t matter if they\u2019re baked whole in the oven<\/a>, saut\u00e9ed diner-style home fries<\/a> (maybe the most prone for disaster?!), or french fried<\/a> \u2014 potatoes are not a food that is intuitive to me in the kitchen, as humble as it may be. It\u2019s because of this that I have actively avoided cooking potatoes at home for dinner for most of my adult life. Which is such a shame, really, because who doesn\u2019t love a good spud? They\u2019re cheap, the ideal vessel for soaking up chicken juices on a sheet pan, and, like most people probably learned long before me, pretty forgiving.\u00a0<\/p>\n<\/div>\n<\/div>\n But that\u2019s the thing: It\u2019s hard to truly mess up potatoes. And it\u2019s also hard to get them to taste as delicious as they do at your favorite restaurant. Well, everything\u2019s changed, folks. I found the potato recipe that has made me someone who is cooking potatoes once a week for dinner. I tried this recipe once and fell so hard for it, and I continue to be amazed by its perfection.\u00a0<\/p>\n<\/div>\n<\/div>\n Like my chocolate chip cookies<\/a>, I like a potato that\u2019s crispy on the outside and soft on the inside. These get amazingly crispy \u2014 you\u2019d think they were properly fried \u2014 in the skillet, while the interior takes on a creamy texture. At the last minute you add in a little fresh rosemary for flavor, which makes them truly rival what you\u2019d get served at your neighborhood\u2019s fancy steakhouse.<\/p>\n<\/div>\n<\/div>\n When you take a bite of one of these potatoes, you might think they were a labor of love that required you to hover over the stove. Fear not! The technique used by our extremely talented Senior Recipe Editor, Christine Gallary<\/a>, is brilliantly (mostly) hands-off and, most amazingly, requires zero boiling. <\/p>\n<\/div>\n<\/div>\n Many recipes want you to boil potatoes before pan-frying. This is not on my agenda for a Thursday night; it feels so fussy. Christine insists it\u2019s not necessary: \u201cIf you cook the potatoes over medium heat and keep them covered for most of the cooking time, the lid traps in steam,\u201d she explains, \u201cwhich helps cook the potatoes through.\u201d Instead, she suggests thinking of them like you would when you sear meat. You heat up oil, place the cut potatoes in a single layer, and don\u2019t touch them (be as precious as you\u2019d be with a ribeye).\u00a0<\/p>\n<\/div>\n<\/div>\n Now comes the one slightly annoying moment: After the potatoes cook undisturbed for 20-ish minutes (imagine what you can do with that time!) and take on the desired deeply golden edge, you have to flip them. Yes, each individual potato. I timed how long this took me the other night and I got it done in just over five minutes. Someone more skilled with tongs could work faster, I\u2019m sure. Then the potatoes cook a little longer, you add chopped fresh herbs (if you want, but I recommend it because they become next-level), and a tablespoon of butter.<\/p>\n The result is so undeniably impressive; you won\u2019t believe you can pull off such a perfect side at home. As for me, I\u2019m no longer intimidated by cooking potatoes \u2014 only mesmerized.<\/p>\n Get the recipe:<\/strong> Crispy Skillet-Fried Potatoes<\/a><\/p>\n<\/div>\n<\/div>\nWhat Makes This Potato Recipe So Good<\/h2>\n<\/p>\n<\/div>\n
Why This Recipe Really Works<\/h2>\n<\/p>\n<\/div>\n