This recipe is a family favorite and one that both John and Clay have made over the years independently of each other. They both do a fabulous job and with the blank canvas of potatoes, they season them differently which makes this a family go to recipe!
When I lived in south Florida, I used to go to John’s house on Sunday afternoons to watch football. He would spoil me with an array of snacks for the early games and a mouth-watering steak dinner for the later games! These crispy potatoes were often a side he served with our grilled steaks. Being back in Richmond, I get to have these at Helen’s as chef Clay has these crispy potatoes on his weekend brunch menu.
John’s version of the crispy potatoes often have Badia Complete Seasoning on them. This seasoning is his go to for potatoes and veggies as it is very versatile and adds great flavor. It is a great combination of spices and herbs. Honestly, any blend you like will work great!
Clay varies his versions of crispy potatoes based on the theme of his menu and the last time I had them at brunch, they were seasoned with salt, pepper, and paprika. A perfect accompaniment with my sunny side up eggs.
You can use any potatoes you like for this recipe, the key is to cut them into bite size pieces. I prefer to parboil the potatoes so that they have a head start on the cooking before crisping. After the potatoes are just starting to get soft, I pull out my trusty electric skillet for the crisp factor. Old school, I know…it works great!
I use a combination of oil and butter to pan fry the potatoes to get them nice and crispy. Sometimes I use olive oil, other times I’ll opt for canola, depending on with what I serve these crispy potatoes.
Like John, I go to the Badia complete seasoning for these potatoes more times than not.
These crispy potatoes are easy, versatile, and will not disappoint! Enjoy!
Crispy Potatoes
Ingredients
- 1 1/2 lbs potatoes any variety cut into bite size pieces
- water to cover potatoes by an inch
- 1 tsp salt
- 2 Tbsp oil of your choice
- 2 Tbsp butter
- salt and pepper to taste
- seasoning of your choice to taste (e.g., Badia complete seasoning)
Instructions
- Wash and cut potatoes into bite sized pieces.
- Put potatoes into medium sauce pan, cover with water so that water is an inch above potatoes, and season water with 1 tsp salt.
- Bring water to a boil, reduce heat and simmer until potatoes are just slightly soft to a fork, but not so soft that fork goes right in.
- Drain potatoes.
- Heat oil and melt butter together in a frying pan over medium heat or electric skillet on 250 degrees.
- Add potatoes to the skillet, season with salt, pepper, and/or seasoning of your choice, and toss to coat.
- Let potatoes crisp on multiple sides.
- Taste and adjust seasoning, as needed.
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