Purple Potato Wedges

Ingredients

• 2 pounds purple potatoes peeled cut into 1/2-in.-thick wedges
• 6 servings sea salt fine
• 6 servings vegetable oil for frying

Equipment

• frying pan
• paper towels
• roasting pan
• stove
• spatula

Directions

1. Spread cut potatoes in bottom of a large roasting pan in a single layer.
2. Add enough oil to cover. Put on a stovetop, preferably over 2 burners, and cook over low heat, moving pan as necessary to prevent hot spots, until tubers are tender when pierced, about 25 minutes. Using a spatula, carefully lift potatoes every so often to keep them from sticking.
3. Increase heat to medium-low (no higher) and cook potatoes, stirring every 10 minutes, until golden and crisp, about 30 minutes more.
4. Drain on paper towels.
5. Sprinkle immediately with salt.