In Spain, potatoes are often boiled to cook the interior before being fried in olive oil.
Yield: serves 4
- 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.
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