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1. 1

   Heat oven to 375u00b0F. Halve potatoes lengthwise and place, cut side up, directly on the oven rack. Roast until entire cut surface of potatoes about 20. Until outsides are cooked but insides are not. About 1/2 way cooked. Let potatoes cool until they are easy to handle, then cut into large dice (you should have about 8 cups).

2. 2

   Melt butter with oil in a large, heavy frying pan over medium-high heat. When mixture foams, add shallots. Cook until vegetables are softened and edges are beginning to color, about 3 minutes. Halfway through, add garlic.

3. 3

   Add potatoes and spices, tossing to coat. Allow to cook undisturbed about 5 minutes. Toss and cook again. Avoid much stirring so that they have a chance to get crisp. Total crisping time about 15-25 minutes. Remove them as they look done and crispy to give others a fair shot :) Cover pan if they're not cooking all the way but are getting crispy. Liberally season with more salt and pepper.

4. 4

   Try with scrambled eggs or breakfast tacos

* Per serving · 4 servings · Values may vary.

No additional tips available.