Everyone craves crispy potatoes. The secret is in the simple technique.
- Large cast-iron pan
- 5 Russet potatoes, grated
- 1 large red onion, grated
- Olive oil or vegetable oil. Enough to well coat the bottom of the pan
- Kosher salt as desired
- Heinz ketchup for dipping
- Soak grated Russet potatoes for 3 hours in cold water. Change water 3 times.
- Drain potatoes. Squeeze every drop of water out once potatoes have sat in water 3 hours. Allow potatoes to come close to room temperature.
- Set them in a warm spot in the kitchen. Drying them with a paper towel will also lower their temperature. You don't want to put cold potatoes into a hot pan. Potatoes will not crisp properly.
- Grate 1 large red onion. Squeeze the onion juice out.
- Preheat a large cast-iron pan for 15 minutes to medium high. About 325 F
- Carefully add olive or vegetable oil at least 1" high into pan.
- Mix the potatoes with the onions. Place potatoes into cast-iron pan and allow to sea
- Do not turn until potatoes are golden. Season with salt and pepper along the way.
- Serve with Heinz ketchup.
- This is food happiness!
- Temperature test: Place droplets of water into hot cast-iron pan. If the water bounces back up in place, then the pan is hot enough.
The key is to remove starch from potatoes. This is done through soaking.
Squeeze every bit of water out.
Soak potatoes in cold water. Do not freeze.