Ingredients: |
Ingredients: 4 medium russet potatoes (about 3 lbs) peeled
1/2 cup olive oil
1 tsp. coarse sea salt, plus more to taste
1 tsp. Spanish paprika
1/2 tsp. cayenne pepper
3 serrano chiles, roasted, peeled and cut into thin strips
1 Tbsp. finely chopped fresh flat leaf parsley
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Directions: |
Directions:Bring a medium pot of water to a boil over high heat. Add the whole peeled potatoes and cook for 12-15 minutes or until the potatoes are almost cooked through but the center is still firm. To test for doneness, insert a small sharp knife into the center of the potatoes. It should meet with some resistance when inserted into the center of the potatoes.
Using a large slotted spoon, remove the potatoes from the boiling water and set on a plate for 5 minutes to allow them to steam dry and cool slightly. Cut the potatoes crosswise into 3/4" thick slices.
Place two large nonstick frying pans over medium heat and add 1/4 cup olive oil to each pan. Arrange the potatoes, in a single layer, in the pans, dividing equally to ensure you do not overcrowd the pan as this will cause the potatoes to become soggy, not crisp and brown as desired. Sprinkle half the salt, paprika, cayenne pepper over the potatoes.
Cook for about 5 minutes or until the potatoes are crisp and golden brown on the bottom. Turn the potatoes over and sprinkle with remaining salt, paprika and cayenne pepper. Cook for about 5 minutes longer or until crisp and golden brown on the bottom and tender in the center. Add the chiles and mix well. Remove pan from heat.
Using tongs, transfer the potatoes to a large bowl. Add the parsley and toss the potatoes well to coat. Season to taste with more salt. Arrange the potatoes on a platter to serve. |
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