Time: 35 min.
Complexity: easily
Servings: 10

To ensure perfectly golden and crispy outside and tender, creamy inside, Ree Drummond boils the potatoes first and then deep-fries them. It's important not to overcrowd the pan, so fry in two or three batches to ensure each piece has enough space in the oil and develops a beautiful crust.

Ingredients:

• 2.3 kg small Yukon Gold potatoes (thin-skinned, yellowish flesh), thoroughly washed and cut into quarters
• 1 tbsp sea salt flakes
• 2 tsp freshly ground black pepper
• 2 tsp smoked paprika
• 1 teaspoon cayenne pepper
• 1 tsp onion powder
• Vegetable oil for frying
• 2 sprigs of fresh rosemary
• 1/4 cup chopped garlic

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

yellow potatoes, paprika, ground cayenne pepper, garlic, onion powder, rosemary

We recommend

Preparation:

Step 1
• Place the potatoes in a large saucepan of salted water, bring to a boil over medium-high heat, and then reduce the heat. Cook until tender, 8–10 minutes. Drain and transfer the potatoes to a baking sheet. Let stand for 10 minutes to allow the excess water to evaporate.
Step 2
• Spice mix: In a small bowl, combine sea salt, pepper, smoked paprika, cayenne pepper, and onion powder.
Step 3
• Pour 2 inches of oil into a large Dutch oven and heat over medium heat to 375°F (190°C). Carefully add half the potatoes and fry until golden brown and crisp, 4–5 minutes. Just before removing the potatoes, add a sprig of rosemary and half the chopped garlic to the oil and cook for 15 seconds.
Step 4
• Using a sieve, transfer the potatoes to a medium bowl. Toss with half of the spice mixture, then transfer to a paper towel-lined baking sheet to drain. Repeat with the remaining potatoes, rosemary, garlic, and spice mixture.

Votes: 1