They have a wonderfully crunchy texture on the outside and a soft, tender center. To make them requires a few extra steps, but they are still simple to make and are so delicious, the extra time is certainly worth it! I added some seasoning salt to my batch, but I am sure that it would be just as tasty without. I will be making this over and over and over and over again! Enjoy!
Click here to view Melissa's original recipe.
- 1/4 cup vegetable oil
- 3 russet potatoes; peeled and cut into 1/2" cubes
- Salt and pepper (can also add seasoning salt, garlic salt, etc. - find what tastes best to you!)
- 3 Tbsp water
- 1 Tbsp unsalted butter
1. Preheat oven to 375 degrees F.
2. In a large saute pan, heat vegetable oil over medium-high heat.
3. Add the cubed potatoes very carefully (watch for splattering oil - PAINFUL!). Sprinkle with salt and pepper (and other seasonings if desired) to taste.
4. Saute potatoes, stirring often, for 5 minutes.
5. Turn the heat up to high, add the water, stir to combine and then cover.
6. Steam the potatoes on high heat for about 3-4 minutes (until water has evaporated). Stir the potatoes every minute to prevent sticking, being sure to quickly replace the lid to keep in as much steam as possible.
7. Lower heat to medium and saute potatoes for another 1 or 2 minutes until all traces of water are gone.
8. Add the butter and stir so that it coats all the potatoes as it melts.
9. Pour potatoes onto a cookie sheet (I lined mine with foil to prevent a huge mess) and spread out so they are in a single layer.
10. Bake until crisp and browned, 15-25 minutes depending on how dark you want them (I baked mine for 20 and they came out perfect for me). NOTE: The potatoes don't have to be super dark in color to be crunchy on the outside. After 20 minutes, mine were just lightly golden, but the texture was perfect!
11. Best served warm.
