These potatoes are everything that a French fry wishes it could be (yeah, we said it!). They’re crispy, golden, and still retain that soft interior that makes a potato… a potato. We love them in breakfast scrambles and on tacos!
Josh’s Super Secret* Pan-Fried Potatoes
Apple State Vinegar
I mean, the title says it all. This recipe was once pretty hush-hush around our household, but now the secret's out. These potatoes are just delicious. And with a kick of apple cider vinegar? Even better!
5 medium size Yukon Gold potatoes
1 tsp Dijon mustard
2 tbsp Apple State Vinegar
1.5 tbsp flour
Salt and black pepper
2 cloves crushed garlic
About 1/4 cup vegetable oil (to generously coat the cast iron skillet. Add more if you needed to keep it from sticking)
Cut the potatoes into 3/4 inch cubes. Put them in a cold water in a deep pan. Bring it to a boil. When it boils, the potato will slip off from the knife after poking. Do not overcook! Stop boiling and dump the water. Keep the potatoes in a same pan and stir occasionally until moisture evaporates.
Combine the Dijon mustard and ASV. When potatoes are dried add the mixture to coat the potatoes. Sprinkle the flour to coat the potatoes evenly. In a cast iron skillet, add oil and heat on medium.
Place the potatoes in the skillet and let them cook. Stir occasionally but not too often as they will not brown throughly. Cook until golden and crispy. When the potatoes are crisp add crushed garlic, salt and pepper and cook additional 1 minute. This takes about 15 mins in a skillet, don’t rush it. Garnish with chives.
* Not so secret anymore!