Julia Child Potato Recipe
Julia Child made cooking fun and easy. Her potato recipe is a classic favorite. This Julia Child Potato Recipe uses simple ingredients. You can make it at home easily.
Equipment
- Large skillet or frying pan
- Sharp knife
- SpatulaÂ
- Cutting Board
- Large Mixing Bowl
- Paper towels
Ingredients
- 2 pounds of russet potatoes
- 4 tablespoons of butter unsalted works best
- 2 tablespoons of vegetable oil
- 1 teaspoon of salt or to taste
- Half teaspoon of black pepper
- 2 tablespoons of fresh parsley chopped fine
Instructions
- Wash the potatoes under cold running water.
- Peel them if you prefer smoother potatoes.
- Cut potatoes into quarter-inch thick slices evenly.
- Pat them completely dry with paper towels.
- Dry potatoes will get crispier when cooked.
- Remove any excess moisture carefully and thoroughly.
- Place your skillet on medium-high heat setting.
- Add butter and oil together into pan.
- Wait until the butter melts and stops foaming.
- The pan should be hot but not smoking.
- This step is important for crispy potatoes.
- Add potato slices in a single flat layer.
- Do not overcrowd your pan at all.
- Let them cook without moving for 5 minutes.
- Flip each slice when golden brown appears.
- Cook the other side for 5 more minutes.
- The potatoes should be crispy and tender.
- Sprinkle salt and pepper over the hot potatoes.
- Toss them gently to coat all pieces.
- Add fresh chopped parsley on top for color.
- Serve immediately while they are still hot.
- These potatoes taste best when freshly made.
Notes
- Dry your potatoes completely before cooking them.
- Moisture prevents them from getting crispy and golden.
- Use a mix of butter and oil together.
- This prevents burning while adding great flavor.
- Do not flip the potatoes too early.
- Let them develop a golden crust first.
- Cook in batches if your pan is small.
- Overcrowding makes potatoes steam instead of crisp.
- Keep cooked batches warm in a low oven.