In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
- 2 lb. Idaho potatoes, peeled
- Extra-virgin olive oil
Place potatoes in a large pot, cover with salted water, and simmer over medium-high heat until tender, about 20 minutes. Drain potatoes and, when cool enough to handle, cut each into 6–8 wedges, depending upon the size of the potato.
Heat about 4'' oil in a heavy-bottomed pot over medium heat. Thoroughly dry potato wedges with paper towels. Check oil temperature with a thermometer; when it reaches 350°, cook potatoes, in small batches, turning frequently, until they are crisp and golden, about 7 minutes per batch. Drain well on paper towels, sprinkle with salt, and serve.