Frying Potatoes for London Broil Recipe

Video Transcript

"My name is Brandon Sarkis on behalf of Expert Village. Today I’ll be making traditional London Broil with roasted Yukon Gold potatoes and asparagus wrapped in bacon. All right so my oil is getting nice and hot now, you can see it’s actually a little bit too hot, because it just started to smoke a little bit so I’m just going to pull it off the heat for just a second. I took the liberty of going ahead and taking the potatoes and just seasoning them just a little bit of salt and pepper and one thing to keep in mind, if you’re seasoning, seasoning uh potatoes for example of anything for that matter, if you’re only seasoning one side you have to season it twice as much. So we’re going to take them, keep the seasoned side up for the time being and just drop them here in the oil, they can touch it doesn’t matter and another thing that can, will happen if you’re oil is a little hot, don’t worry too much because as soon as you put all these potatoes in there it’s going to cool your oil down a whole lot, because you’re putting cold potatoes or at least room temperature cool potatoes into hot oil and that tends to kind of take the heat right out of the pan, so my heat’s at about an eight right now, if you don’t have numbers on your stove, a medium high heat and basically you’re going to go here for a couple of minutes on each side, just get some color into them, you’re not trying to really cook them all the way through right now because we’re going to take them and take these and we’re going to finish these in the oven, while we do the asparagus and while we wait for the Broil to finish cooking, so. Also I just want to mentally keep in mind the order I put them in here, that way I know the order in which I can start checking on them or at least the approximate order. And also it pays to know your equipment too, some burners burn hotter on one side than they do on the other, some burners burn really hot in the middle but not on the outer edge so it really helps you position your pan better and also to be more aware of where it will start cooking the most and the fastest. I’m going to go ahead and start flipping these over, it’s starting to get that nice fried potato look on one side, like I say we’re not trying to fully cook these here, we’re trying to, the term is actually par cooking, just to kind of make the cooking process to not take so long, and of course your smaller potatoes are going to cook a lot faster than your larger potatoes. "