Torn and Fried Potatoes
With a little planning and a little frying, you’ll have the most satisfying spuds ever.
WHY THIS RECIPE WORKS
We wanted irresistible fried potatoes with a compelling mix of textures: soft, fluffy interiors and craggy, crispy-crunchy exteriors. To get there we fully baked russet potatoes (starchy russets resulted in the best interior texture and the...