"Felice Friese" > wrote in message
. ..
>
> I find that parboiling avoids the problem of frying alone and having them
> overcooked on the outside and undercooked on the inside.

Turn the heat down and you won't have that problem.



BTW, it's the
> second frying, in this recipe, that adds the flavor, whether it's butter
> or bacon fat.
>
> That said, I don't do fried pots this way all the time. Sometimes I just
> cut 'em and toss 'em in the skillet.

I never parboil or precook fried potatoes. Slice or dice and fry until
crispy and cooked.

Ms P