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Fried Potatoes


  • 2 pounds baking potatoes, like russets, peeled and cut into uniform 1/2-inch cubes
  • 3 cups vegetable oil, for frying
  • 1 teaspoon salt


  • In a medium, heavy saucepan, place the potatoes in enough salted water to cover by 1-inch. Bring to a boil and cook until the potatoes are slightly tender, about 10 minutes. Remove from the heat and drain on paper towels.
  • Heat the oil in a large, deep, heavy pot or an electric deep fryer to 360 degrees F. Add the potatoes and fry, turning to brow evenly, for 3 to 4 minutes. Remove and drain on paper towels. Season lightly with salt, to taste, and serve warm in the salad.