Golden-Brown Delicious Potatoes
Thomas J. Story
These crispy, coin-size potatoes reach perfection when they’re cooked until golden brown. They benefit from a generous amount of saltwater. Serve them alongside poultry or seafood—a versatile side dish for pulpo or pollo.
This recipe and others from Phoenix's Bacanora can be found in the Sunset feature, "Phoenix’s Best New Restaurant Has the Secrets to Open-Fire Grilling."
How to Make It
1
Bring 4 qts. water and salt to a low simmer in a large pot. Add potatoes and simmer until cooked through, 20–25 minutes. Remove, and refrigerate them, uncovered, until cold.
2
Once potatoes are chilled, cut them crosswise into 1⁄4-inch slices. Place a skillet over medium heat, and when it’s hot, add 1⁄4 cup olive oil. Add the potato slices and cook until potatoes are crispy and “golden-brown delicious,” as chef says, about 4 minutes per side. Remove and set aside.
3
Lower the heat and add garlic to cook, about 4–5 minutes.
4
Place potatoes on a plate, and pour garlic and remaining olive oil over them. Top with queso fresco.
Ingredients
2 cups sea salt
4 russet potatoes
¼ cup extra-virgin olive oil
15 garlic cloves, shaved
1 cup crumbled queso fresco
Directions
1
Bring 4 qts. water and salt to a low simmer in a large pot. Add potatoes and simmer until cooked through, 20–25 minutes. Remove, and refrigerate them, uncovered, until cold.
2
Once potatoes are chilled, cut them crosswise into 1⁄4-inch slices. Place a skillet over medium heat, and when it’s hot, add 1⁄4 cup olive oil. Add the potato slices and cook until potatoes are crispy and “golden-brown delicious,” as chef says, about 4 minutes per side. Remove and set aside.
3
Lower the heat and add garlic to cook, about 4–5 minutes.
4
Place potatoes on a plate, and pour garlic and remaining olive oil over them. Top with queso fresco.
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