A good rule of thumb when deep frying or pan-frying potatoes is that you want to cook them twice. The first cook, in water, makes the interior fluffy, and the second cook browns the exterior and makes it crispy. I’m not 100% sure of the science behind this, but if you start with raw potatoes, they become chewy. The perfect potato is a deep golden brown on the outside, perfectly crispy, and light and fluffy on the inside. To achieve this, you need to cook them twice.
I find that a non-stick pan works best in achieving that perfect exterior for these.
Ingredients:
- 2 pounds Yukon gold potatoes, peeled and cut into 1-inch dice
- 1 medium onion, diced
- 2 TBSP old bay seasoning
- 2 TBSP high heat oil, like sunflower or safflower
- 2 TBSP butter
- OR – 4 TBSP duck fat
- Salt and pepper
Directions:
Place the potatoes in a pot of cold water, add a pinch of salt and a dash of white vinegar and place on high heat. Bring to a boil and cook until the potatoes are about 2/3rd done. Meanwhile, dice the onion, heat the oil in a large non-stick skillet, and sauté the onion with a little salt and pepper over medium heat until soft but not browned. That should take roughly 5 minutes.
When the potatoes are about 2/3rd done, drain and turn the heat to high on the skillet. Add the butter, melt, then add the potatoes, salt, pepper, and old bay. Toss vigorously so that everything is evenly distributed, then let sit for a minute or two. You want to let these sit for a minute or two about 4 or 5 times, tossing vigorously in between each sit. This will allow them to crisp and brown without burning them.
Serve at once and enjoy.
The Grumpy Gastronome 
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