SUNOFABATCH.COM
.png)
About the Recipe
Ingredients
8-10 medium potatoes (I tossed in about ten fingerling potatoes, too)
1 Tbsp baking soda
1 Tbsp salt (for boiling water)
1 tsp Kosher salt (or to taste)
1/2 tsp black pepper (or to taste)
1/4 to 1/3 cup of olive oil
1 medium onion (large dice)
5 cloves of garlic (large mince)
2 cups fresh mushrooms (or two small cans of sliced mushrooms)
Preparation
Step 1
FIll a large pot with cold water, then add peeled and diced potatoes stirring to rinse away some of the starch that will otherwise make the potatoes sticky. Drain the water from the pot, refill with cold water to cover the potatoes by about an inch.
Step 2
Place the potato pot on the stove and add about a Tbsp each of salt and baking soda to the water and stir. The baking soda (bicarbonate of soda) breaks down the pectin in the potatoes, bringing the starch to the surface of the potatoes, resulting in a nice, crispy crust on the potatoes. Par-boil the potatoes until they are just fork-tender (about 10-12 minutes). Remove from heat, drain, rinse in cold water (to stop the potatoes from cooking further). Drain any remaining water from the pot.
Step 3
Place a large frying pan over a medium-high burner, add enough olive oil to cover the bottom of the pan, and add the potatoes. Flip or stir the potatoes to evenly coat them in oil, and add Kosher salt and black pepper evenly over the top.
Step 4
To key to getting a nice, crispy brown coating on the potatoes is to leave them alone in the pan until you see the edges start to brown up a bit (about 7-9 minutes). Shake the pan occasionally (vigorously slide it back and forth on the burner) to ensure the potatoes don't start to stick to the pan). Once they look brown around the bottom edges, flip a section over with a spatula. If they look nice and golden brown, flip the remaining potatoes over, and add a bit more olive oil as needed for even browning.
Step 5
Add the onion, garlic, and mushrooms to the top of the potatoes with a little drizzle of olive oil on top, but do not stir them in. Let the steam cook them as the potatoes continue to brown on their other side (about 5-6 minutes). Flip a smal section of potatoes over, and if they look nicely browned, flip them over (mixing with the other ingredients which will now start to brown). Cook for an additional 4-5 minutes, then flip again, and cook for the remaining time until they reach the desired doneness.
Step 6
Remove from heat, and enjoy!
Notes: These keep well for several days in the refrigerator in a sealed container (they don't usually last long before being eaten!). In the past, I've also added diced sweet peppers (about a cup) to the mix.