Pan-Fried Potatoes

1. 1

   Peel and cut into 3/4-inch cubes: 1 1/2 pounds yellow potatoes, such as Yellow Finn or Yukon Gold, or russet potatoes.

2. 2

   Cut the potatoes as uniformly as possible so they will cook evenly.

3. 3

   Bring a pot of salted water to a boil and cook the potatoes until they are just cooked through and tender but not falling apart.

4. 4

   Drain the potatoes and let them sit for a few minutes to dry and cool.

5. 5

   Heat in a heavy-bottomed pan, preferably cast iron: 1/2 cup olive oil.

6. 6

   When the oil is hot, add the potatoes and cook over medium heat, stirring and tossing regularly, until golden, about 15 minutes.

7. 7

   Season with: Salt.

8. 8

   Serve immediately.

9. 9

   Fry the potatoes in half olive oil and half clarified butter or duck fat.

10. 10

    Cut the potatoes into small dice, about 3/8 inch.

11. 11

    Do not boil them first and fry them until crispy, tossing regularly.

* Per serving · 4 servings · Values may vary.

No additional tips available.