These potatoes are one of the only reasons I own a microwave. Cooking them whole before frying gives them a head start and makes this a really fast side dish to make on a weeknight. No matter how many I make, my family polishes off every last one, dunked in ketchup and sprinkled with extra salt. Give them a try at breakfast alongside fried eggs, or use them as the base for a passed party hors d’oeuvre, topped with a dollop of crème fraîche, a curl of smoked salmon or spoonful of caviar, and a sprig of dill. Heaven.
1-2 potatoes per person; well scrubbed
Extra virgin olive oil
Kosher or sea salt
Freshly ground black pepper
Preheat the oven to 200°F and arrange a serving platter lined with parchment paper. Prick the skin of the potatoes with the tines of a fork and microwave for 5-8 minutes, depending on the number of potatoes you’re cooking (check periodically and remove them when tender but not collapsed).
On a board, slice the potatoes into ¼-inch rounds, trying your best to keep the skin intact; this holds them together nicely when frying. In a cast iron skillet, heat ¼ cup extra virgin olive oil until almost smoking and carefully lay in the potatoes, filling the skillet but not overlapping. Season the tops with salt and leave them alone, cooking unmoved for 3-4 minutes or until the edges are deeply browned and crispy.
Using tongs or two spoons, flip each potato, being careful to avoid splashing hot oil on yourself, and brown the other sides. Remove the potatoes to the platter and store in the warm oven while you repeat the process until all the chips are fried. Season again with salt and pepper, and serve with ketchup, mayonnaise, or malt vinegar.
Sarah Blackburn is a home cook, recipe developer, vegetable gardener and managing editor of Edible Boston. She can be reached at email@example.com