Fried Potatoes

Scrub Yukon Gold potatoes clean under cool running water; peeling is optional if skins are thin and unblemished. Place potatoes on the acacia wood cutting board, use the santoku knife to cut into uniform 2cm (3/4 inch) cubes. Uneven cubes will cook at different rates, so aim for consistent size across all pieces to ensure some don’t burn while others remain undercooked.

Transfer cut potato cubes to the clear glass colander, rinse under cold running water for 2 minutes until the water runs completely clear to wash away excess surface starch. Fill the medium stainless steel mixing bowl with cold tap water, submerge the rinsed potatoes fully, and let soak for 10 minutes. Soaking removes loose surface starch that would otherwise make potatoes stick together and prevent a crisp crust from forming.

Drain soaked potatoes fully in the colander, shaking off excess water. Spread potato cubes across a double layer of unbleached paper towels laid over the cutting board, pat the tops firmly with another layer of paper towels to remove every trace of surface moisture. Any remaining water will cause hot oil to splatter and steam the potatoes instead of crisping them. Set fully dried potatoes aside while you heat the pan.

Place the 12-inch matte black carbon steel skillet on the stovetop over medium heat (350°F/175°C), add 3 tablespoons of olive oil, and heat for 2 minutes until the oil shimmers but does not smoke. Test oil readiness by dropping one single potato cube into the pan: it should sizzle immediately and steadily on contact, with small consistent bubbles rising around the edges. If the oil smokes, remove it from heat for 1 minute to cool slightly before proceeding.

Carefully add all dried potato cubes to the hot skillet in a single even layer; do not overcrowd the pan (cook in two equal batches if your skillet is smaller than 12 inches). Let potatoes cook completely undisturbed for 8 minutes over medium heat, until the bottom layer turns deep golden brown and crispy. Resist the urge to stir or move potatoes early—shifting them before the crust forms will break the crispy surface and make potatoes stick to the pan.

While the first side of potatoes crisps, cut the small yellow onion into 1cm thick half-moon slices, and mince the 2 garlic cloves finely. Use the thin flexible metal spatula to flip all potato cubes to their second uncooked side, scatter the onion slices and minced garlic evenly across the pan. Season with 3/4 teaspoon of kosher salt, 1/2 teaspoon of freshly cracked black pepper, and 1/4 teaspoon of smoked paprika.

Let potatoes cook for another 7-9 minutes, flipping gently every 2 minutes with the spatula, until all sides are deep golden and crispy, and a fork slides easily into the center of a potato cube with no hard resistance. Taste one cube, adjust salt if needed. If the garlic starts to turn dark brown before potatoes are fully tender, turn heat down slightly to medium-low to avoid bitter burnt garlic.

Turn off the stovetop heat, chop 2 tablespoons of fresh curly parsley for garnish. Transfer hot fried potatoes to the matte cream ceramic dinner plate, sprinkle with the remaining 1/4 teaspoon kosher salt and chopped parsley. Serve immediately while potatoes are hot and at their crispiest, as they will soften slightly as they cool.