Essentials of Classic Italian Cooking
Pan-Roasted Diced Potatoes
Page 520
Cuisine: Italian | Course Type: Sides
Tags: hash browns
Recipe Reviews
sturlington from Hillsborough, NC
A nice method, although I am able to get a good crispy crust and tender inside with a single fry by dicing the potatoes small and not stirring them too much.
(edited 9th October 2012) (0) comment (1) useful
It is a bit peculiar that the recipe title calls these potatoes "pan-roasted," since they're about as fried as can be. The potatoes are first fried until they are soft, then removed from the oil and allowed to cool. Then the oil is reheated and the potatoes fried again until they get a crispy, brown crust. Kind of refried potatoes. And very good. Indeed, the potatoes had a crispy outside and a soft inside. Since the initial cooking can be done ahead and the potatoes finished near serving time, this could be good for a larger meal. The potatoes took 15-20 minutes to finish off, but don't require much attention during that time beyond an occasional stir.
(edited 25th May 2010) (0) comment (1) useful
Login or register to add your own review of this recipe.