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Ingredients
4 Idaho or Washington potatoes, about 1 ¼ pounds
⅓ cup vegetable or corn oil
2 tablespoons butter
Salt to taste
Nutritional analysis per serving (4 servings)
37 grams carbs; 15 milligrams cholesterol; 378 calories; 7 grams monosaturated fat; 10 grams polyunsaturated fat; 6 grams saturated fat; 24 grams fat; 4 grams fiber; 554 milligrams sodium; 4 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel the potatoes and cut each into cubes, of ¼ inch or less. Place the cubes into cold water to prevent discoloration.
- Step 2
When ready to cook, drain cubes in a colander. Run very hot water over them for 10 seconds. Drain well and dry in paper or dish towels.
- Step 3
Heat the oil in a large nonstick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes, for about 6 to 8 minutes until lightly browned. Drain well and wipe out the skillet.
- Step 4
Heat the butter in the skillet. Add the potatoes and salt. Cook, shaking and stirring, for 5 to 6 minutes or until the cubes are nicely browned and crisp. Drain and serve hot.
Private Notes
Comments
This is a delicious dish. Cooked it with steaks and haricot vert. It was lovely and crispy, buttery and satisfying. Stick to the 1/4 inch directive and make sure it's actually brown before pulling it the first time. Hot skillet for the second time, serve immediately!