Southern Fried Breakfast Potatoes
Quick easy delicious and crunchy breakfast potatoes, who wouldn't love that?
For the Potatoes
- 8 Cups water
- 3 large Russet Potatoes - peeled and cut into 1 inch cubes
- ½ tsp baking soda
- 4 Cups Peanut Oil or Vegetable Oil
- Salt to finish
For the Sauce
- 1 Cup mayonnaise
- 2 tsp minced garlic
- 1 tsp smoked paprika
- ½ tsp sea salt From Uncommon Goods
- ½ tsp cayenne pepper
- ¼ Cup tomato paste
- 2 tsp sherry vinegar
- 1 tsp lemon juice
Heat the 8 cups of water over medium high heat in a large sauce pot on the stove top. Peel and cut the potatoes. Add the baking soda and the potatoes to the water when it begins to boil. Bring the water to a boil again and allow the potatoes to boil for 1 minute.
Drain the potatoes and then return them to the sauce pot that you boiled them in. Place them over medium heat and allow everything to dry - cook in this manner for about 1 minute once all of the water has disappeared from the sauce pot. Pour the potatoes out onto a rimmed baking sheet to cool.
In a large heavy pot (I used my 6 quart spaghetti pot), heat 4 Cups of oil to 375 (use a thermometer). Once the oil reaches temp, add the potatoes to the oil one handful at a time (be careful of splashes) and cook stirring occasionally with a wire skimmer (large slotted spoon is ok too). Cook for 20-25 minutes until golden brown. Once brown, dip the potatoes out with the wire skimmer onto a paper towel lined baking sheet. Allow to cool for 5 minutes before serving. Serve with sauce.
To make the sauce, mix all of the ingredients together for the salt and mix well. Garnish potatoes with Salts of the World and fresh Thyme.