TOOLS YOU NEED
- Large Nonstick Skillet
- Rubber spatula
- Mixing bowl
- Chef’s Knife
- Cutting Board
Partially boiling the potatoes before pan frying is the key to getting the perfect potato texture; crispy on the outside and fluffy on the inside.
2-3 lbs fingerling potatoes or any small potato relative
Fill your Stock Pot ¾ of the way up with water and bring it to a boil.
Boil the potatoes for 7-10 minutes until you can pierce the outside with a fork but the inside is still slightly hard.