Cottage Fried Potatoes

By Addie

“For extra flavor, Nana would sprinkle the potatoes with seasoned salt instead of coarse salt.”

Ingredients

• Canola oil
• 3 or 4 russet potatoes (about 1 1/2 pounds), scrubbed, cut into wedges
• Coarse salt

Preparation

Step 1

Preheat oven to warm. Line 2 large baking sheets with paper towels; set aside.


Pour oil into large deep skillet or wok to 1-inch depth. Attach deep-fry or candy thermometer to side of skillet, making sure bulb is submerged in oil, but not touching bottom of skillet. Heat oil over high heat until thermometer registers 390°F.


Carefully slide 8 to 10 potato wedges into skillet. (Do not crowd skillet or oil will lose too much heat.) Reduce heat to medium-high; cook until potatoes are deep golden brown and skin is crispy, about 4 minutes, turning gently to separate wedges so that they cook evenly.


Carefully remove potatoes and arrange in single layer on prepared baking sheet. Blot excess oil from potatoes using paper towels. Discard paper towels. Place baking sheet in oven to keep potatoes warm.


Repeat steps 3 and 4 with remaining potatoes. Sprinkle potatoes with salt to taste. Serve hot.