Created by: muffinlady
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Recipe #3851 | Created on January 4, 2012
Categories: Side Dishes, Vegetables, Potatoes , 5 Ingredients Or Less, Easy/Beginner Cooking, Convection Bake, Skillet (more)
Perfect Crispy Potatoes
"This is one of Melissa d'Arabian's recipes I am putting it here for safekeeping as I don't want to loose this recipe. It makes a quick type of potato reminisant of when you boil the potato first to make fried potatoes. If you use large potatoes you may have to cook longer to brown the fried potatoes "
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Prep Time: 15m Cook Time: 15-25m |
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- 1/4 cup vegetable oil
- 3 russet potoes, peeled, and cut into 1/2 inch cubes
- Salt
- Black Pepper
- 3 tablespoons water
- 1 tablespoon unsalted butter
What You Will Need
No special items needed.
Step 1
Large saute pan heat oil over medium-high. Add potato cubes and sason with salt and pepper saute and stir 5 minutes
Step 2
Turn heat to high add water, stir and cover pan with a lid.Steam potatoes until water evaporates 3-4 minutes. (Every 1-2 minutes, open the lid long enought to stir potatoes so they don't stick)
Step 3
Lower hat to medium and saute another 1-2 minutes. until all traces of water is gone. Toss in the butter and stir to coat potatoes.
Step 4
Spread potatoes out on a baking sheet. Bake in the oven until potatoes are crisp and browned to your liking about 15-25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.
- Serving Size: 1 (183.5 g)
- Calories 172.2
- Total Fat - 3.6 g
- Saturated Fat - 2.1 g
- Cholesterol - 0 mg
- Sodium - 10.3 mg
- Total Carbohydrate - 32.3 g
- Dietary Fiber - 2.5 g
- Sugars - 1 g
- Protein - 4 g
- Calcium - 26.8 mg
- Iron - 1.5 mg
- Vitamin C - 9.8 mg
- Thiamin - 0.1 mg