Crispy Potatoes

These little gems were perfect for a scrumptious side dish, and are similar to my Grilled Potatoes. My hubbs would eat meat and potatoes for every meal, so I have to figure out a way to mix it up a little bit, and these were just right. They are perfectly tender on the inside because of the "steam" step in cooking them, and also have a delightful crunch from the butter and baking. I think they would be perfect to serve to children because of their small bite size pieces as well!

Crispy Potatoes

Printable Version

1/4 cup vegetable oil

3 russet potatoes, peeled, and cut into 1/2-inch cubes

salt and pepper

3 tablespoons water

1 tablespoon unsalted butter

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Serves 3.

Recipe From: Melissa d'Arabian