When I was a girl, I remember my mom making fried potatoes and onions. Likewise, my husband remembers his grandmother making something he calls “German Potatoes.” Both of these childhood memories include diced potatoes fried in a shallow skillet. The potatoes came out crispy on the outside and tender on the inside. Over the years, we have attempted to duplicate these recipes on many occasions and have always met with disaster. The potatoes would fall apart and stick to the bottom of the skillet and burn or the outside would cook and the inside wouldn’t. Or worst of all, it would be a just a giant pile of grease soaked potatoes.
So, I was super excited when I came across a recipe in one of my magazines that suggested frying the potatoes in heavy cream. This seemed exciting and the simplicity of the recipe was rather intriguing. Always up for a challenge in the kitchen and a new way to cook the beloved potato, I dove right in. The first attempt was an utter failure. Again, the potatoes did not crisp and ended up scorched and stuck to the bottom of the pan. Unwilling to give up on this recipe, I gave it another go. The second round was perfect and perhaps the closest we’ve ever come to duplicating the childhood favorites.
This recipe isn’t for you low-fat, low-carb, calorie counting people. If you don’t fear the fat, here is the recipe and what I learned.
2 1/2 pounds Yukon Gold Potatoes, peeled and cut into half-inch pieces. The original recipe calls for Yukon Gold, but I used russet. Primarily because they are easier to come by. I will never grow Yukon Gold in my garden so they just don’t really make sense for me. I say use whatever you have!
1 Cup Heavy Cream
Salt and Pepper.
1. Bring potatoes, cream, and 1 1/4 teaspoon of salt to boil in a 12-inch non-stick skillet over medium-high heat. Cover, reduce heat to medium-low and simmer until nearly tender, about 10 min. A non-stick skillet is a MUST here. If you don’t have a 12-inch non-stick skillet, you can use one smaller. Just use fewer potatoes and less cream. Make sure the potatoes are in a single layer on the bottom of the skillet and that the cream just barely covers the top of the potatoes. It’s also important the potatoes are all relatively the same size so they cook evenly.
2. Remove lid, increase heat to medium-high, and cook, stirring occasionally, until liquid evaporates and potatoes are well browned, 15 to 20 minutes. This is the tricky part. As the cream reduces, it will begin to separate. The milk solids will stick to the potatoes and the fat will settle on the bottom and crisp the potatoes. If you stir too much the fat will come to the top and the potatoes will not crisp. I really don’t “stir” the potatoes. Instead, I use a spatula to sort of shuffle them around. The less you mess with them, the better! The result is a crispy potatoes with a heavenly creamy texture. Also, if you reach the 20 min mark and they still haven’t browned, don’t be tempted to turn up the heat. Give’um another few minutes. It’s worth the extra time.
Since heavy cream and potatoes are a staple in my house, this recipe became and immediate favorite! Who wouldn’t love something fried in cream?! Don’t worry, Scott had his heart scanned a few weeks ago and he is A ok. No clogged arteries–bring on the cream!