Home-Fried Taters
Boil and dry potatoes, season with salt and pepper. Fry in oil until golden. Drain and top with sour cream and chives. Enjoy crispy and flavorful potato goodness!
Equipment
- 1 brush
- 1 heavy skillet
- 1 cooling rack or paper towels
Ingredients
Home-Fried Taters
- 5 lb Yukon Gold potatoes
- 1 pinch kosher salt
- 1 pinch freshly ground black pepper
- 1 cup canola oil approximately
Sour Cream and Chives
- 1 pound container of sour cream
- 1 bunch fresh chives
Instructions
Home-Fried Taters
- Scrub the potatoes with a brush; be sure to get all the dirt off them because you are leaving the skins on.
- Boil potatoes until tender, approximately 8-15 minutes.
- Strain potatoes, and pat dry.
- Heat a heavy skillet with 1 cup of canola oil.
- Cut the potatoes in half and/or flatten the whole thing, with your palm.
- Season both sides of the smashed potato with kosher salt and freshly cracked pepper.
- Lightly fry the potatoes -just until they turn golden, remember that they are already cooked.
- Remove potatoes and place on a cooling rack or on top of paper towels to drain any excess oil.
- Top with Sour cream and chives.
Sour Cream and Chives
- Chop chives into ⅛ inch bits.
- Mix chives into sour cream then refrigerate—you can make this a day ahead
Video
Notes
Use a heavy skillet and monitor the frying process carefully to prevent burning. Once fried, drain the potatoes well to remove excess oil.