Crispy Pan-fried Potatoes
From Heart of the Artichoke, by David Tanis
2 to 3 pounds potatoes, peeled and cut into 1-inch cubes
Olive oil, butter, lard or duck fat for frying
2 garlic cloves, mashed to a paste with a little salt
2 tablespoons chopped parsley
salt and pepper
Boil the potatoes in a large pot of salted water for 10 minutes, or until cooked through but still firm. Drain the potatoes, spread them on a baking sheet, and allow them to cool to room temperature. Heat a large, cast iron skillet over medium to high heat and add 1/2 of your cooking fat of choice. When the fat is hot, carefully add the potatoes to the pan in one layer. Try to resist touching them until they begin to brown and loosen from the pan. Gently turn them with a slotted spoon or spatula and let them cook for another 10 minutes until browned on all sides. Lift the potatoes from the fat and blot them on paper towels. Put the potatoes in a wide mixing bowl, add the garlic and parsley, and season well with salt and pepper, and toss well. Great with duck, chicken, pork chops, or your morning eggs!