Introduction
If you’re looking for a unique and flavorful side dish to serve with your meals, then look no further than torn and fried potatoes. These crispy and delicious potatoes are a result of culinary experimentation in the “Cook’s Country” kitchen. In this blog post, we’ll explore how this inventive recipe came to be and how you can recreate it in your own home.
The Birth of Torn and Fried Potatoes
The concept of torn and fried potatoes was born when the chefs at “Cook’s Country” were brainstorming new potato side dish ideas. They came across the words “torn” and “fried” and decided to invent a recipe around them. The process involved smashing raw potatoes with a skillet and deep frying them to perfection. What emerged from their experiment was a delightful combination of crispy edges and creamy centers that has since become a Thanksgiving tradition in many households.
Preparing the Potatoes
To make torn and fried potatoes, you’ll need russet potatoes. Start by scrubbing the potatoes to remove any excess dirt, as you’ll be leaving the skin on. Then, prick the potatoes about six times to prevent them from exploding in the oven. Bake the potatoes in a 400-degree oven for approximately an hour and 20 minutes until they are tender.
Making the Aioli
An aioli is the perfect accompaniment to the crispy torn and fried potatoes. To make the aioli, combine one whole egg, lemon juice, Dijon mustard, minced garlic, table salt, sugar, and cayenne pepper in a food processor. Process the ingredients until well blended. Slowly add vegetable oil to the food processor to create a steady emulsion. Finally, whisk in extra virgin olive oil to enhance the flavor of the aioli.
Tearing and Frying the Potatoes
Once the potatoes have cooled to room temperature and refrigerated for at least three hours, it’s time to tear and fry them. Tear the potatoes into approximately 1.5-inch pieces, creating nooks and crannies that will result in extra crispiness. Heat vegetable oil in a pot over medium-high heat and add the torn potatoes. Fry the potatoes until they are golden brown, stirring occasionally to prevent sticking.
Serving and Seasoning
Once the torn and fried potatoes are done, transfer them to a paper towel-lined sheet to drain any excess oil. Season the potatoes with kosher salt immediately after removing them from the fryer. Serve the torn and fried potatoes on a platter, and garnish with your choice of seasonings such as Cajun seasoning, Herbs de Provence, or garam masala. These seasonings add a delightful twist to the flavor profile of the potatoes.
Conclusion
Torn and fried potatoes are a wonderful addition to any meal, thanks to their irresistible combination of crispy edges and creamy centers. This recipe, born out of culinary curiosity and creativity, has become a favorite Thanksgiving tradition for many. Whether you’re serving them as a side dish or a snack, these torn and fried potatoes are sure to impress your taste buds. So why not give them a try and experience the joy of this unique and delicious recipe?
