Don’t Crowd the Pan: This is the most common mistake. Overcrowding steams the potatoes instead of frying them. If your skillet is small, cook the potatoes in two batches.· The Right Potato: Russet potatoes get the crispiest exterior. Yukon Golds are creamier on the inside and also work very well.· Patience with Flipping: Let the potatoes form a crust before you stir or flip them. If you move them too early, they’ll stick and break apart.· Cast Iron Skillet: A well-seasoned cast iron skillet is perfect for this dish because it distributes heat evenly and gets a great sear.· Bacon Fat: For incredible flavor, substitute the oil with bacon fat saved from cooking bacon.Enjoy this simple, delicious, and comforting classic
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