Put down the potato peeler.
Thesego-with-anything spudswill be a crispy sensation once they hit the dinner table.
Not to mention, it speeds up meal prep.
Credit: Caitlin Bensel
Simply parboil a big batch of cut potatoes over the weekend and fry in batches during the week.
Using dried spices brings a more concentrated flavor that works wonders on these toasty little taters.
Ingredients
2poundsred new potatoes, unpeeled and cut into 1-in.
pieces (about 6 1/2 cups)
4cupswater
2tablespoons+ 1/4 tsp.
Drain; spread potatoes in a single layer on baking sheet lined with paper towels.
Let stand 10 minutes.
Heat oil in a large nonstick skillet over medium-high until shimmering.
Remove skillet from heat; stir in parsley and remaining 1/4 teaspoon salt.
