A few minutes earlier, I had carefully watched as my grandmother cut the russet potato into cubes on her milk-colored, plastic cutting board. There was no hurry, no rush, just thoughtful precision.
I suppose no one is ever sure why certain days stick with them for years, while other days slip away only after a few weeks, but the day my grandmother showed me how to make fried potatoes still feels like it happened yesterday, 20-odd years later.
I make these potatoes often, and think of her tips every time I make them. And now in my 30s, I still have trouble not tampering with the lid for 20 whole minutes. :)
These potatoes are simple, straight forward...and oh so comforting!
Ingredients (Serves 2):
- 1-2 Cups Russet Potatoes Cubed
- You can use other types of potatoes but the skin on the russets really hold up well to browning, and then get wonderfully crispy.
- 1-2 Tbsp. Oil -- I use Olive Oil, My grandmother used vegetable oil.
- Healthy Pinch of Salt
- Healthy Pinch of Black Pepper
- (Optional) Dash of Cayenne
- (Optional) Dash of Paprika
Place the cubed potatoes in the skillet or large sauce pan (any non-stick pan with a lid) and turn the heat on to medium-high. For best results make sure all of the potatoes have as much direct contact with the heat as possible. Pour the oil over the potatoes, and then the spices. Mix with a spatula to coat. Cover the pot with the lid, and then leave to cook, as is, for 18-20 minutes. "You mustn't take the top off." After 18-20 minutes take the lid off, and stir the potatoes gently with a spatula. Be careful as the hot oil may splatter.
Repeat this process over medium-high heat (with the lid now off) until the potatoes are browned to your liking. Yum!