Potatoes Fried Whole
Potatoes Fried Whole are boiled until nearly tender, then finished in hot beef drippings until the outside turns brown and crunchy. Parboiling first means the centers stay soft and fluffy while the skin does the crisping. Beef drippings give a savory depth that plain oil cannot match. For an even sturdier crust, coat the potatoes in flour, egg yolk and fine breadcrumbs before they hit the pan.
Instructions
Boil the whole potatoes in water until they are almost cooked through, so a knife slides in with a little resistance at the center. Drain them well.
If you want a crisper shell, roll each potato in flour, then dip it in beaten egg yolk, then coat it in fine breadcrumbs. Skip this step if you prefer a plain fried skin.
Melt the beef drippings in a pan over heat. Add the potatoes and fry them, shaking the pan regularly so they brown evenly and do not burn.
Keep frying until the outsides are deep brown and crisp. Lift the potatoes out of the pan and serve them while hot.
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