These potatoes get a head start in a saucepan. The chunks simmer for five minutes in salted water, drain and sit for another five so the surface dries out before they meet the hot skillet.
In a cast-iron pan with oil and butter they fry for 15 to 20 minutes, turned every few minutes, until the outsides are deep golden and crisp and the insides are soft. Nothing else goes in but seasoning and parsley.
Why This Recipe Works
- Par-simmering cooks the centers, so the skillet only has to brown the outsides.
- Letting the chunks steam-dry roughens their surfaces, which crisp up better than smooth, wet ones.
- Oil stands up to the heat while butter adds flavour and colour.
- Cast iron holds its heat when the potatoes go in, so they fry rather than steam.
How to Make It
Par-simmered and steam-dried
Put the potato chunks in a saucepan, cover with cold salted water and simmer for 5 minutes. Drain well and let them steam-dry for 5 minutes.
Cast iron heated with oil and butter
Heat a cast-iron skillet over medium-high heat and add the neutral oil and butter.
Potatoes in a single layer
Add the potatoes in a single layer and season with salt, black pepper and smoked paprika.
Fried until crisp and tender
Cook 15 to 20 minutes, turning every few minutes, until the chunks are deeply golden and crisp outside and tender inside.
Finished with parsley
Scatter the parsley over and serve straight from the skillet.
Success Tips
- Start the potato chunks in cold water so the outsides do not turn mushy before the centers soften.
- Resist turning the skillet potatoes too often; a few undisturbed minutes builds the golden crust.
- Use a cast-iron pan large enough to hold every chunk flat, or fry the potatoes in two rounds.
Checks on the Way to Crisp
Each stage has a visual cue before moving on.
After simmering
A knife meets slight resistance at the center.
Fully soft chunks fall apart in the skillet.
After steam-drying
The surfaces look dry and slightly chalky.
Dry surfaces brown; wet ones steam.
In the skillet
The butter foams before the potatoes go in.
The pan is hot enough to sear on contact.
At 15 to 20 minutes
Deep golden on several sides and tender when pierced.
That is when the crust and center are both done.
Ingredient Notes
- Yukon Gold potatoes
- Two pounds, peeled and cut into rough 3/4-inch chunks.
- Neutral oil and butter
- Two tablespoons of each; the butter browns along with the potatoes.
- Smoked paprika
- Half a teaspoon for colour and a gentle smoky edge.
Serving Ideas
Bring the cast-iron skillet to the table on a trivet with a small bowl of extra parsley alongside.
Storage and Reheating
Refrigerate
Refrigerate leftovers and re-crisp them in a hot skillet rather than the microwave.
Frequently Asked Questions
Can I skip the simmering step?
The recipe relies on it: 5 minutes of simmering is what lets the chunks cook through while the outsides crisp.
Are there onions or peppers?
No. They are just potatoes, fat, seasoning and parsley.
