Crispy Crumbled Potatoes

• 4 medium/large Russet potatoes

Kosher salt

• 2 cups vegetable or peanut oil

Finishes of your choice (see suggestions in post)

1. Boil your potatoes: Place potatoes in a medium/large pot and cover with an inch or two of cold water and big spoonful of salt. Bring to a boil over high heat; once boiling, reduce to a simmer and cook until a toothpick or skewer can be inserted into potatoes without crunchy resistance. From the time I turn on the stove with cold water in the pot, this takes 45 to 55 minutes with 10-ounce potatoes. Drain and chill in fridge for several hours, overnight, or up to three days.
2. Crumble and fry your potatoes: Once potatoes are fully cool in the center (you can check by inserting a skewer or toothpick and holding it there for a few seconds; if it feels cold to the touch when you remove it, the potato is chilled inside), heat oil in a 9-inch heavy frying pan to 350 degrees F. You could use a bigger one and it will go faster, but you’ll need more oil.
3. Line a tray with paper towels or a torn paper bag to blot oil. Messily crumble and tear potatoes with your hands into large and small chunks, including the skin. Add 1/3 to 1/2 of the potatoes to the oil at a time. Let them fry for 8 to 10 minutes, turning pieces over as they brown underneath, until pieces are a deep golden brown all over — don’t compromise on the color. Remove with a slotted spoon, shake excess oil back into pan, and drain on towels, showering immediately with salt. Repeat with remaining potatoes. Eat immediately.
4. Rewarm potatoes: In a 350 degree oven on a big tray.