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6
Servings as a side dishEasy
By Anthony Myint and Karen Leibowitz
Published 2011
I’ll admit that these are actually just triple-cooked—not triple-fried. But “boiled and then double-fried potatoes” didn’t have the same je ne sais quoi. Boiling softens and flavors the interiors; par-frying saturates the potatoes with oil; the final frying crisps the exteriors. This is an adaptation of