INGREDIENTS
- 2 pounds Russet or red potatoes ,boiled with the skin for 20 minutes then chilled under cold water ,
- remove the skin and cut into 1-inch pieces
- 4 tablespoons oil, Any kind.
- I use vegetable.
- 1 tablespoon of flour, any kind
- Salt and pepper to taste
- 1 sliced yellow onion
INSTRUCTIONS
Get the oil hot
- In a large bowl, toss the potatoes with flour onion , pepper and salt. Cook uncovered for 25-30 minutes, stirring every 3-4 minutes, until the potatoes brown and Krispy but still hold their shape.
- It is really important to toss every few of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
- Flip the potatoes at least twice while cooking
- . Don't add the potatoes to the pan until the oil is sizzling.
- Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Some may be more brown than others, that is ok.
- Once brown remove and Serve.
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