Torn and Fried Potatoes

Adjust oven rack to middle position and heat oven to 400 degrees. Prick each potato 6 times with fork. Place potatoes on rack and bake until tip of paring knife can be easily inserted into potatoes, about 1 hour 20 minutes. Let potatoes cool completely and then refrigerate until cold throughout, at least 3 hours. (Potatoes can be refrigerated for up to 2 days.)

Keeping skins on potatoes, use your hands to break potatoes into approximate 1½-inch pieces; transfer to bowl. Line rimmed baking sheet with triple layer of paper towels.

Add oil to Dutch oven and heat over medium-high heat to 375 degrees. Carefully add potatoes to hot oil and increase heat to high to compensate for oil cooling. Cook, stirring occasionally with metal spoon and taking care to scrape bottom of pot to prevent sticking, until potatoes are consistently browned and crispy, 13 to 15 minutes. Using spider skimmer or slotted spoon, transfer potatoes to prepared sheet. Sprinkle with salt. Serve.