RCI-VG.002.0201.001
Twice-cooked Potatoes
) Russets would probably work well, too. I think Yukon Golds and other thin-skinned varieties would tend to fall apart. Seriously, using the right potatoes for any recipe can matter! fanatical grin ;).
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultybeginner
Ingredients
- 12 unit
- each garlic powder to taste1 unit
- each Old Bay seasoning (or chili powder) to taste1 unit
Method
1
Cut the unpeeled potatoes into 1/4-inch thick slices, then cut each slice into matchstick-sized batons about 2-3 inches long.
10 minutes
2
Bring a large pot of salted water to a boil and add the potato batons.
1 minutes
3
Cook the potatoes in boiling water for 8-10 minutes until just tender but still holding their shape.
9 minutes
4
Drain the potatoes thoroughly in a colander and spread them on a clean kitchen towel to dry completely.
5 minutes
5
Heat 2-3 tablespoons of oil in a large wok or skillet over high heat until shimmering.
2 minutes
6
Working in batches if necessary, add the dried potato batons and fry until golden and crispy on all sides, stirring occasionally.
12 minutes
7
Return all potatoes to the wok and sprinkle garlic powder and Old Bay seasoning (or chili powder) to taste, tossing well to coat evenly.
1 minutes
8
Stir-fry for another 1-2 minutes until the seasonings are fragrant and distributed throughout, then transfer to a serving plate.