Crunchy Country Fries

Important: Boil the potatoes in salted water just until done, wait to sauté them until they are chilled all the way through, and sauté them long enough to get really crispy. Use a cast-iron skillet, if available, to help the crunchy crispiness to develop. Finally, take your time. You can’t hurry perfection!

3/4 lb. small red potatoes, unpeeled

1 tbs. salt

2 tbs. butter, olive oil, canola oil, or a mixture

1 tbs. sour cream

Place the potatoes in a medium saucepan; cover with 1 quart cold water and add salt. Cover and bring to a boil, then reduce heat and cook until just tender. Do not let potatoes get overdone.

Drain. Rinse in cold water. Drain again and refrigerate until cold, several hours or overnight. Cut into 3/4-inch cubes or slice thinly, about 1/8 inch.

Heat the butter/oil in a 10-inch skillet, and when the pan is hot, add the potatoes. Sauté for about 10 minutes over medium-high heat, flipping the potatoes when brown. Continue to cook to develop crispiness on all sides. When done, transfer to a warm plate and garnish with sour cream.

2 servings