Fried Potatoes

Ingredients

• Potatoes
• Oil or Crème Fraîche
• Onions

Method

Cut the potatoes into 1.5–2 cm cubes; irregular sizing is fine, but keep them roughly even so they cook at the same rate. Peel them or leave the skin on — either works, though skin-on gives you more texture and holds the potato together better during pan-frying. Slice the onion|onions into half-moons about 5 mm thick. The onions will break down and caramelise; thinner cuts disappear into jam, thicker ones stay distinct.

Heat a large frying pan or shallow sauté pan over medium-high heat for two minutes. Add oil or crème fraîche — oil (groundnut or vegetable) gives you a cleaner fry and higher heat tolerance; crème fraîche adds richness and will brown more easily, so watch it. Once the fat is shimmering, add the potatoes in a single layer. Don't stir immediately. Leave them alone for 4–5 minutes so the cut surfaces make contact with the hot pan and develop a golden crust through Maillard reaction. You're after colour and flavour, not steam.

Once the first side is properly golden, stir and spread everything across the pan again. Cook for another 4–5 minutes, stirring every couple of minutes so all the surfaces get their turn on the hot metal. The potatoes should be tender inside — a fork meets almost no resistance — and golden-brown on the outside. Three minutes in, add the onions. They'll soften and catch colour in the residual heat and fat, their sugars concentrating as their moisture releases. If you're using crème fraîche, lower the heat slightly once you add the onions so they caramelise rather than burn.

Total time is roughly 15 minutes from first heat to plate. You'll know it's done when the potatoes are creamy inside and every surface that's touched the pan has turned a deep, appetising brown. Season generously with fleur de sel or fine sea salt just before serving — the salt helps draw out moisture and crunch the exterior. Serve straight from the pan, while the crust is still sharp.