You can use your favorite frying oil, shortening, lard or rendered animal fat. Avoid using olive oil or extra-virgin olive oil because it will burn.
You’ll be able to drain the broasted potatoes on the rack which will help keep them crispy.
The slices should be the size of large French fries or wedges. You want to avoid getting the potatoes wet because moisture will prevent the potatoes from crisping up.
You can always make more broasted potatoes in batches.
If you’re using a stove top pressure cooker, just cook the potatoes for one minute.
If you don’t have tongs, you can use a thick oven mitt to pull the steamer basket out by the center prong.
Avoid over handling or wiping the potatoes. Doing so can wipe away starch that helps the potatoes crisp up.
If you overcrowd the skillet, the potatoes might become soggy.
Consider squeezing fresh lemon over the potatoes and sprinkling them with chopped fresh parsley for a burst of flavor.
