When I was a girl, my mom liked to pick the first small potatoes from the garden and serve them to our family brown and crispy. It was a huge treat...and it still is today! Enjoy!
2 pounds new small potatoes
1/3 cup Canola oil
Salt and pepper to taste
Clean and wash the skins of new garden potatoes. Slice in half or quarter, depending on their size. Place in medium saucepan and cover with water. Bring to a boil, and cook for 10-12 minutes until potatoes are starting to get get tender. Drain completely of water.
Heat a large skillet with canola oil. Place potatoes in oil and fry on all sides until brown and crispy. Season with salt and pepper. Serves 4-6.
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