Chef Rudi Scherff
The Student Prince, www.studentprince.com, Springfield, MA
- 5 medium potatoes
- 3 oz unsalted butter
- 1 oz oil
- pinch of salt
- 1 ½ oz unseasoned bread crumbs
In a large saucepan, parboil the potatoes until just tender. Test with the point of a sharp knife. Remove from boiling water, cool for 15-20 minutes, and chop into chunks.
In a sauté pan, melt together the unsalted butter and oil. Test for the correct temperature by throwing one piece of potato into the pan: if it sizzles, the oil is hot enough for frying. Add the potato chunks and fry off rapidly until they start to turn golden brown. Sprinkle on a pinch of salt and the bread crumbs. Mix thoroughly to combine and serve immediately.