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Partial reconstruction — technique preserved, quantities being verified
Small-cut red potatoes simmered until just tender, dried out in the fridge, then finished at high heat for a crisp, browned crust. The chill step is the point: dry surfaces crisp; steamy ones don't.
Ingredients
- Red potatoes, peeled and cut into roughly 8 mm pieces — weight being verified
- Baking soda, a small amount for the boiling water — quantity being verified
- Salt — quantity being verified
- Cooking fat of choice, for finishing
Click an ingredient once it's in the bowl.
Method
- Cut the pieces uniform (about 8 mm) so they soften at the same rate.
- Simmer, don't hard-boil — a violent boil breaks the pieces up. A pinch of baking soda in the water raises the pH and roughens the surface for better browning, but small pieces can disintegrate fast; use it cautiously.
- Drain as soon as the centers are tender but the pieces still hold together.
- Let the surface steam escape before refrigerating.
- Chill in a shallow layer so the surfaces dry.
- Finish in a high-heat oven, air fryer, or skillet with fat until browned and crisp.
Still being verified
- Exact potato weight, soda and salt quantities, and boil time.
- Cooling method details.
- Which fat, final temperature, and finishing time.