Pan Fried Potatoes
Cubed Russet potatoes fried raw in butter and olive oil until brown and crispy outside and tender inside. No boiling needed.
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Ingredients
- 1 1/2 pounds Russet potatoes peel, rinse, dry gently and cut into 1/2-inch cubes
- 2 tablespoons salted butter
- 2 tablespoons olive oil
- salt to taste
- black pepper to taste
- 1 teaspoon onion powder garlic powder may be used instead
Instructions
- Peel and rinse the potatoes, then dry them gently in a kitchen towel. Cut into 1/2-inch cubes.
- Heat a large nonstick or cast-iron skillet over medium-high heat. Add the butter and olive oil, stirring as the butter melts and sizzles.
- Add the potatoes and stir to coat them in the butter and oil. Sprinkle with salt, black pepper and onion powder, then stir again.
- Reduce the heat to medium. Cook for 5 minutes before stirring and flipping, then cook another 5 minutes and flip again. Continue the 5-minute cooking-and-flipping pattern for 20 to 30 minutes, until the potatoes are brown and crispy outside and tender inside.
- Taste, adjust the salt as needed and serve hot.
Notes
Let the potatoes cook 5 minutes between flips so they brown. No boiling is needed.
Nutrition
Serving: 1servingCalories: 244kcalCarbohydrates: 30.2gProtein: 3.6gFat: 12.7gSodium: 57mgFiber: 3.7gSugar: 1.4g