It had to be that big black iron pan. Seasoned from years of use, anything cooked in it produced the perfect crust. If you're lucky enough to have a well seasoned iron pan of your own, then by all means use it. If not, a heavy frying pan (not non-stick) will do. My mother used to heat the pan then add the oil and fry the potatoes on medium low to give them a thick golden crust. The thick skinned russets produce the best fried potatoes.
- 3 to 4 baking or Russet potatoes
- Corn oil for frying
- Sea salt and cracked black pepper
Cut potatoes into 1 to 1-1/2 inch chunks. Heat a large heavy frying pan, then add enough oil to fry the potatoes in, about 1/3 inch. Be sure not to crowd the potatoes and fry them on medium heat, allowing a crust to form. Turn as needed to insure even browning on all sides. Season with salt and pepper .
When potatoes are tender and crusty remove them to drain quickly on paper towels. Season with additional salt and pepper if necessary.
Transfer to bowl and serve.
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