• Leave the Door Wide Open

    Leave the Door Wide Open

    NO

    4
  • What is Spotify?

    What is Spotify?

    Spotify

    4
  • One Temporary Escape

    One Temporary Escape

    The Naked And Famous

    4
  • Thought Ballune

    Thought Ballune

    Unknown Mortal Orchestra

    4
  • SLAB CITY PROM

    SLAB CITY PROM

    Short Documentary

    4
  • The Reveal

    The Reveal

    TOMS

    4
  • In Rolling Waves

    In Rolling Waves

    The Naked And Famous

    4
  • Sounds Familiar

    Sounds Familiar

    Breaks Co-Op

    4
  • Sun

    Sun

    Strange Babes

    4

Recipes

Crisp Pan Fried Potatoes (Mark Bittman)

Crisp Pan Fried Potatoes (Mark Bittman)

2 lbs waxy potatoes
1/4 cup peanut, extra virgin olive, or neutral oil, like grapeseed or corn, or more as needed
Salt and freshly ground black pepper
Peel the potatoes if you like (it isn’t at all necessary since waxy potatoes have thin, delicious skins) and cut them into 1-inch chunks. Put the oil in a large skillet, preferably nonstick or cast-iron, over medium heat. When hot, add the potatoes and cook, undisturbed, until they begin to brown around the edges and release from the pan, about 10 minutes.
Continue cooking, turning to brown all the sides without stirring too often. (This is the part that takes the most patience.) Add more oil if needed to prevent the potatoes from sticking. And if they are browning too fast, turn the heat down just a tad. They’ll take up to 20 minutes longer to cook.
When the potatoes are tender and golden, turn the heat up a bit to crisp them up. Sprinkle with salt and pepper and toss to coat. Taste, adjust the seasoning, and serve hot or at room temperature.
refresh

About

Jordan Blady

Hi I’m Jordan. I direct films, commercials and music videos. I grew up in New Jersey but now I live in Los Angeles. Please ask me anything.

Contact

  • This field is for validation purposes and should be left unchanged.