23 minutes ago, ElsieD said:So if I read this right, the spuds go into to cold oil, then you turn the heat on what, to medium? Then after a bit when the potatoes have softened a bit to turn the heat up (to high?) And leave them in until they are brown and hopefully crisp? Are Idaho potatoes best? I'm keen to try this.
Yes, spuds into cold oil. Just enough oil to cover the top. We usually do 2-3 taters. Put heat on medium. Let taters just sit. Do not stir them or they will break up. The oil will start to simmer ....let taters be until they get slightly golden then turn heat up to medium high until they get crisp and brown. I'm always doing other parts of dinner while these fry. I'd guess it takes about 45 mins to get them done, but I never rush them so you might be able to do them faster if you want to.
edited to add: Yes, I use Russet taters.
