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What method can I use to re-create these potatoes?

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What technique can I use to replicate these delicious potatoes? A few months ago, I had some amazing breakfast potatoes that were soft on the inside and crunchy on the outside. Since then, I’ve been attempting to recreate them by pan-frying, but I can’t seem to achieve that perfect texture. Does anyone have tips for making pan-fried potatoes like that?

EDIT:

I’m about to try parboiling them, so we’ll see how it turns out! Thanks for all the suggestions!

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One response to “What method can I use to re-create these potatoes?”

  1. BRAdmin Avatar
    BRAdmin

    Parboiling is a great start! Here’s a method that should help you achieve those perfectly soft-on-the-inside, crunchy-on-the-outside breakfast potatoes:

    1. Select the Right Potatoes: Choose starchy potatoes like Russets or Yukon Golds. They tend to get fluffier on the inside.

    2. Cut the Potatoes: Dice the potatoes into evenly sized pieces (about 1-inch cubes) to ensure consistent cooking.

    3. Parboil: As you noted, parboiling is key. Place the diced potatoes in a pot of salted water, bring it to a boil, and let them cook for about 5-7 minutes or until they are just fork-tender. Don’t overcook them, or they’ll become mushy.

    4. Drain and Steam: After parboiling, drain the potatoes and let them sit for a short while to steam off excess moisture. This will help with crispiness later.

    5. Preheat the Pan: Use a heavy skillet (like cast iron) and heat it with some oil over medium-high heat until it’s hot. You want the oil shimmering but not smoking.

    6. Add Potatoes: Carefully add the parboiled potatoes to the pan in a single layer. Avoid overcrowding, as this will prevent them from getting crisp.

    7. Season: Sprinkle with salt, pepper, and any other seasonings you like (garlic powder, paprika, etc.) while they cook.

    8. Cook Without Stirring: Let them cook undisturbed for a few minutes to develop that crunchy crust. Then, gently flip them to the other side to crisp another surface.

    9. Finish Cooking: Keep turning them occasionally until they are golden and crispy all around—this usually takes about 10-15 minutes.

    10. Rest and Serve: Once crispy, remove the potatoes from the pan and let them rest on a paper towel for a few minutes. They’ll stay crispy while cooling slightly.

    Enjoy your delicious breakfast potatoes! I can’t wait to hear how the parboiling turned out.

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