Crispy Cambrai Potatoes with Garlic, Chili Flakes, and Lemon

Ingredients

• 2 lb Cambrai Potatoes (mix of red and yellow, washed, cut to uniform size)
• 2 L Water (for boiling potatoes)
• 2 cups Ice Water (ice cubes added to stop cooking)
• 2 Tbsp Olive Oil (for pan‑frying potatoes)
• 2 oz Unsalted Butter (add at the end to avoid burning)
• 3 cloves Garlic (finely minced)
• 2 Tbsp Red Pepper Flakes (adjust to desired heat)
• 1 Tbsp Chicken Bouillon Powder (adds umami; can use vegetable bouillon for vegetarian version)
• 0.5 tsp Black Pepper (freshly ground)
• 0.5 tsp Oregano (dried)
• 4 Tbsp Lemon Juice (freshly squeezed from about 2 lemons)
• 1 Tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prepare Potatoes

   Wash the Cambrai potatoes and set them aside. Try to pick potatoes of similar size so they cook evenly.

   Time: PT5M

2. Boil Potatoes

   Bring 2 L of water to a rolling boil. Carefully add the potatoes and cook 20–25 minutes, or until a knife slides in easily but the potatoes are still firm.

   Time: PT22M

   Temperature: 100°C

3. Ice‑Water Shock

   Drain the potatoes and immediately transfer them to a bowl filled with ice water. Let sit 5 minutes to stop cooking and firm the flesh.

   Time: PT5M

4. Halve the Potatoes

   Remove potatoes from the ice bath, pat dry, and cut each potato in half lengthwise.

   Time: PT5M

5. Pan‑Fry Potatoes

   Heat 2 Tbsp olive oil in a skillet over medium heat. Add the potato halves in a single layer and fry 6–7 minutes, turning once, until golden‑brown.

   Time: PT7M

   Temperature: Medium (~180°C)

6. Add Butter, Garlic & Chili

   Push the potatoes to the side, add 2 oz butter, 3 minced garlic cloves and 2 Tbsp red‑pepper flakes. Sauté 2 minutes until fragrant and the flakes turn lightly toasted.

   Time: PT2M

   Temperature: Medium

7. Season and Finish

   Stir in 1 Tbsp chicken bouillon powder, 0.5 tsp black pepper, 0.5 tsp dried oregano and 4 Tbsp fresh lemon juice. Toss everything together and cook another 5–6 minutes, allowing the flavors to meld.

   Time: PT6M

   Temperature: Medium

8. Garnish and Serve

   Remove the skillet from heat, sprinkle 1 Tbsp chopped fresh parsley over the potatoes, give a final toss and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cambrai Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: salted butter, ghee
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Red Pepper Flakes: fresh chopped chilies, cayenne pepper (1 tsp)
• Instead of Chicken Bouillon Powder: vegetable bouillon powder, soy sauce (1 tsp)
• Instead of Oregano: Mexican oregano, thyme
• Instead of Lemon Juice: lime juice, white wine vinegar (1 Tbsp)
• Instead of Fresh Parsley: cilantro, chives

Equipment Needed

• Large Pot
• Colander
• Large Bowl
• Cutting Board
• Chef's Knife
• Skillet or Frying Pan
• Spatula or Wooden Spoon
• Measuring Spoons

Critical Steps — Do Not Skip

• Cut potatoes to uniform size for even cooking.
• Do not over‑boil; potatoes must stay firm for frying.
• Watch the butter when adding garlic and chili to avoid burning.

Chef Tips from the Video

• Use a mix of red and yellow Cambrai potatoes for visual appeal and subtle flavor differences.
• For extra zing, add a splash of white wine or a pinch of smoked paprika with the lemon juice.
• Finish with a drizzle of extra‑virgin olive oil just before serving for added richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet to regain crispness.

Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag. Up to 2 months. Reheat directly in a hot skillet.

Room temperature: Not recommended; potatoes may become soggy and spoil.

Make-Ahead Tips

• Boil and shock the potatoes a day ahead; keep them refrigerated and pan‑fry when ready.
• Chop garlic and measure spices in advance to speed up the sauté step.