Recipe: Patient fried potatoes
How the humble spud can become foundational home fries
A career in food writing has given me the chance to try out any recipe that caught my fancy, without giving a fig for ingredient costs. Jumbo lump crab, sushi-grade tuna, foie gras, whole beef strip loins, cave-aged French cheeses: fantastic stuff.
But those meals are the exceptions, a statistical anomaly ove…
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