Equipment
Ingredients
Potatoes
- 600 g baby potatoes, washed, left whole
- 15 g kosher salt
Finishing Ingredients
- 45 g unsalted butter
- 10 g fresh flat-leaf parsley, roughly chopped
- 5 g flaky sea salt
- 2 g black pepper, freshly cracked
Nutrition (per serving)
Method
Place the washed baby potatoes in a medium saucepan and cover them completely with cold water by at least two centimeters. Stir in the kosher salt.
Bring the water to a boil over high heat, then reduce the heat to maintain a steady simmer. Cook the potatoes for 15 to 20 minutes until they are entirely tender but not splitting open.
Drain the potatoes into a colander and leave them undisturbed for 5 minutes. This resting period allows residual steam to evaporate, which is essential for achieving a crispy exterior later. If any potatoes are significantly larger than the rest, cut them in half on a cutting board.
Heat a large skillet over medium-high heat. Add the unsalted butter and allow it to melt completely.
Carefully add the dry boiled potatoes to the skillet in a single layer. Let them fry undisturbed for 2 to 3 minutes to develop a crust, then toss occasionally. Continue cooking for 8 to 10 minutes total until the potato skins are deeply golden and crispy on all sides.
Remove the skillet from the heat immediately. Toss the hot, buttery potatoes with the freshly chopped parsley, a generous sprinkle of flaky sea salt, and freshly cracked black pepper. Serve right away while the crust is at its crispiest.
Chef's Notes
- Starting potatoes in cold water rather than dropping them into boiling water ensures they cook evenly from the outside in, preventing mushy exteriors and hard centers.
- Letting the potatoes steam dry in the colander is a critical and often overlooked step. Any residual surface moisture will cause the potatoes to steam in the skillet rather than fry, which directly inhibits the Maillard reaction needed for a golden crust.
- For an elevated textural experience, consider lightly crushing each boiled potato with the heel of your hand or a flat spatula right before they hit the skillet. This creates rugged edges and increases the surface area that makes contact with the hot butter, yielding incredibly crunchy results.
- If scaling this recipe, ensure you do not overcrowd the pan. If the potatoes are stacked or too close together, the trapped steam will prevent them from crisping. Cook in batches if necessary.
Storage
Refrigerator: 3 days — Store in an airtight container once completely cooled.
Reheating: Pan-fry over medium heat in a dry skillet until warmed through and crispy again, or roast in a 200C/400F oven for 10 minutes. Avoid microwaving as it ruins the crust.
