🔥 Spicy Fried Potato Salad
Fool-proof pan-frying technique for the crunchiest golden potato wedges!
Last week, I created and tested 7 new recipes (for work and the blog). I cooked them multiple times. And then I cooked all our regular meals and (lunches and dinners and hot snacks) while ticking off some of the special meal requests on the “Recipe Request” list I have put up for the family. These extra things I cooked were elaborate. They have to be because they are special requests. Fancy mains and decadent desserts. There is no in-between.
I roughly estimated my cooking and prepping to clock over 50 hours last week. That is my definition of being cooked out. I found myself struggling for fresh inspiration while writing the newsletter. Several times during the last week, I almost shared a new recipe and then the enthusiasm escaped like steam from a puffed bread.
When in doubt, I always turn to two things I know are my comfort companions. Potato and spice. Potato is nature’s great soother. You’ll be hard-pressed to find someone who doesn’t get lulled by its big, cosy, carb-shrouded hug. Add a bit of crunch and a bit of spice and you’ve got an instant mood-lifter.
There is clever science behind pan-fried potatoes that look like the crunchiest golden wedges you might have ever had. The crunch is real! And to be able to do it in a pan in just 20 minutes is a game-changer when you don’t want to have a hot oven on.
