The Step-by-Step “Recipe”
1. The Perfect Cut
Scrub the potatoes clean (leave the skin on for texture and nutrition). Cut each potato in half lengthwise, then cut each half into 3 or 4 thick wedges. You want them to be about 1/2 to 3/4 inch thick.
2. The Parboil (The Secret Step)
Place the wedges in a pot of cold salted water. Bring to a boil and simmer for only 5–7 minutes. You don’t want them falling apart; they should be just tender enough that a fork can pierce the edge. Drain them and let them steam-dry in the colander for a few minutes.
Why do this? This creates a rough, starchy surface on the potato that crisps up beautifully once it hits the oil.
