Recipe: Yields 2 Servings

Ingredients:

• 1-2 Russet Potatoes (if on the smaller side do two)
• Kosher Salt
• Coarsely Ground Black Pepper
• 1/4 Teaspoon Red Pepper Flakes
• 1/2 Teaspoon Chili Powder (Optional)
• Oil for Frying

Directions:

• 1) Boil the Water: fill a medium pot with 3 inches of water and sprinkle generously with salt, and bring it to a boil.
• On a cutting board start slicing your potatoes, then cutting them into medium sized squares. Pour the potatoes into the boiling water. Boil the potatoes for about 6 minutes, then drain them.
• 2) Cook the Potatoes: In a medium sized skillet ( I use a cast iron) put enough oil to coat the pan. Heat the pan to medium-high. Once the pan is nice and hot, carefully add the boiled potatoes.
• Cook the potatoes for about 6 minutes or until they are crispy, and golden on the outside. Add salt, chili flakes, chili powder, and black pepper at the end.
• 3) Transfer your potatoes onto your plate and voila!

You’ve got yourself a delicious plate of perfectly crispy and soft potatoes!