Torn and Fried Potatoes

With a little planning and a little frying, you’ll have the most satisfying spuds ever.

SERVES4

TIME2¼ hours, plus 3 hours chilling

SEASON 15
has video

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...