From Our Kitchen: Crispy Homestyle Potatoes

This past weekend I ran my second half marathon, the SF Marathon.  It was cold, but an absolutely amazing experience!  Prior to the race, of course I had to carb load so I had some potatoes the night before the race, and also for brunch after the race.  Potatoes are one of my favorite foods – whether it be mashed, fried, baked… I love potatoes.  I had a couple of sides of really great crispy potatoes and became inspired to recreate it at home.  I was on a mission to recreate the same crispy, yet soft side of potatoes I had at Crepevine and Park Chow (both excellent restaurants in SF and come highly recommended from me…. I especially enjoyed Park Chow) and this is what I came up with.  I think I was pretty successful :) Enjoy!  The secret is lots and lots of butter… however I did personally try and cut out as much as I could.

Finished Product

Finished Product

Garlic (I used a lot… probably an entire head of garlic.  I like garlic!  I’d say about 3 cloves is good, but you can use as much as you enjoy)
1 tsp of salt
1-2 tbsp olive oil
Potatoes  (I used about 4 medium sized potatoes)

1.  Pour the water in a pot and start boiling it.
2. While waiting for the pot of water to boil, dice the potatoes.
3. (Optional) Salt the boiling water if desired
4. Toss the diced potatoes in the boiling water, let it boil for 6-10 minutes (soft enough to eat, but not so soft that it’s about to become mushy)
5. While the potatoes are boiling, mix the garlic, rosemary, salt, and olive oil in a big bowl.  I actually added some basil and pepper in too.  Be creative!
6. When the potatoes are done, drain and let it cool.  I also poured some cold water on it to speed up this process.
7. Toss the potatoes in the big bowl with the olive oil mixture.  Make sure to coat the potatoes well.. if more olive oil or herbs are needed then add accordingly.
8. Heat up a pan and coat with butter (use lots of butter if you’re not scared of butter and you want really crispy potatoes…. I used only 1-2 tbsp, just enough to coat the pan).
9. Cover the pan with a layer of potatoes.  Try and distribute the potatoes as evenly as you can.

While the potatoes were cooking

While the potatoes were cooking

10.  Let it fry for 5-10 minutes and then flip the potatoes and do the same.  Try not to stir too much so that the potatoes can crisp up… but repeat until you’ve got the potatoes as desired.

Enjoy!  I’m sorry if the recipe is confusing.. I’m not good at measuring things out when I cook and I cook tend to cook by common sense/instinct but if you have any questions, feel free to ask :)


One Response to From Our Kitchen: Crispy Homestyle Potatoes

  1. equanimity says:

    Looks yummy! Reminds me of the potatoes that I experimented a while back.

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