The creamiest and easiest potaotes you'll ever eat! And such pretty colors. Jennie pointed out they even looked like Easter eggs. These were much easier than dying eggs though.
This is a Colombian dish called Fried Papas Criollas.
I used 2 lbs of tri colored heirloom potatoes but you can use any small potatoes like red baby bliss or baby goldens.
Wash and air dry the potatoes and make sure they are totally dry.
Preheat your filled to the full line deep fryer to 350.
Gently lower about one pound of the clean and dry potatoes into the hot oil with a spider. Place the lid on the fryer.
Fry the potatoes for 15 minutes. The skins will be wrinkled but not split.
Remove from the oil onto paper towels. Generously salt, and pepper if you like. Repeat with the rest of the potatoes.
So creamy. Not greasy. Very good!