I personally do not follow recipes, which is so ironic that I'm here writing them! But I do love reading a recipe, and when I come across one that looks promising, I send it to my husband and he makes it for me.
Since I stumbled upon this recipe from F52, we've been eating pan-fried potatoes far more than we should. They are creamy on the inside, with one absurdly crunchy side. If that sounds like a heavenly potato to you, this easy recipe is a must-try.
Husband followed the recipe very carefully every time he made it, but with uneven results, so this is our edit, for more consistent results.
BEST PAN-FRIED POTATOES EVER
🥔 Yukon gold potatoes, 1 1/2 to 2 inches in size, Halved.
🥔 Olive oil
🥔 Coarse Kosher salt
Choose a heavy skillet large enough to accommodate all your potato halves.
Add olive oil until it's 1/8 inch deep. Heat over medium heat.
When the oil starts to shimmer, sprinkle a generous layer of salt all over the pan.
Place the potato halves directly onto the salt and fry at medium heat for approximately 10-12 minutes. Don't peek until time's up! They should then be a deep golden brown.
Now turn the heat down to your lowest setting and cover the pan. Let the potatoes steam covered for 20 minutes. Give them a little poke with a sharp knife to make sure they're cooked.
Now turn your heat back up and give them another 5 minutes. Serve piping hot.
Look at that crust!
I slathered my potatoes here with a mixture of Gochujang, Kewpie Mayo, and a little rice vinegar. You gotta make this one to taste because every brand of Gochujang will differ in spice level. It is Sriracha Mayo, except it's next level... with way more umami!