Crispy Skillet-Fried Potatoes
**Ingredients:**
– 1 pound medium red or Yukon Gold potatoes (3 to 4)
– 1 1/2 to 2 tablespoons vegetable oil
– 1 teaspoon kosher salt, divided, plus more to taste
– Freshly ground black pepper
– Finely chopped fresh herbs, such as 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary
– 1 tablespoon unsalted butter (optional)
**Instructions:**
1. Quarter 1 pound of red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks.
2. Heat 2 tablespoons of vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.)
3. Add the potatoes to the skillet, arranging them in a single layer cut-side down, and season with 1/2 teaspoon of kosher salt.
4. Cover the skillet with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, for about 10 to 20 minutes.
5. Meanwhile, finely chop your herb of choice: 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary.
6. Once the potatoes are tender, uncover the skillet and flip each piece with tongs to expose a second cut side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper.
7. Increase the heat to medium-high and cook uncovered until the second side is golden brown, for about 5 to 10 minutes more, moving the pieces around as needed for even browning.
8. Add the chopped herb and 1 tablespoon of unsalted butter (if desired) to the skillet. Cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute.
9. Taste the potatoes and adjust the seasoning with more salt if needed. Serve hot.
Oven Method
**Ingredients:**
– 4 medium russet potatoes (1 1/2 to 2 lbs), scrubbed and rinsed
– 1/4 cup extra virgin olive oil
– 1/2 tsp fine sea salt or kosher salt
– 1/2 tsp paprika
– 1/4 tsp black pepper
– 1/4 tsp garlic powder
– 2 Tbsp parsley, finely chopped
– 1/4 cup Parmesan cheese, grated
**Instructions:**
1. Preheat the oven to 450˚F. Line a rimmed baking sheet with foil or parchment paper.
2. Cut potatoes into wedges by halving them lengthwise, then slicing each half into 4-5 wedges (about 1/2“ thick). Place the potatoes in a bowl of cold water with about 2 cups of ice cubes. Let them stand for 30 minutes, then drain well and thoroughly pat dry with a tea towel or paper towels. Place in a large dry mixing bowl.
3. Season the potatoes with salt, paprika, pepper, and garlic powder, then toss to combine. Drizzle the potatoes with 1/4 cup of olive oil and toss to coat them evenly.
4. Immediately place the potatoes on the lined baking sheet in a single layer, cut-side-down. Bake at 450˚F for 20 minutes, then flip the potatoes and bake for another 12-15 minutes or until they are crisp on the outside and tender inside.
5. If using the topping, transfer the hot potato wedges to a mixing bowl, sprinkle with Parmesan and parsley, and toss to combine. Serve right away with your favorite dipping sauce.