1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
2 tablespoons vegetable oil
2 tablespoons unsalted butter
Freshly ground pepper
How to Make It
Put the potatoes in a medium saucepan, add 4 cups of water and 1 teaspoon salt and bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry.
Heat a 10-inch nonstick skillet. Add the vegetable oil and 1 tablespoon of the butter. When the foam subsides, add the potatoes and cook, tossing, until lightly golden. Season with salt and pepper and roughly mash the potatoes with a spatula. Dot the remaining 1 tablespoon of butter over the potatoes, cover and cook until crusty on the bottom, about 3 minutes. Slide the potatoes onto a plate and invert them back into the pan. Cook until the underside is nice and crusty. Slide the potatoes onto a platter and serve.
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Review Body: This recipe is awesome, Julia really knew her stuff as a chef. However, just to clarify, in my neck of the woods, we refer to cubed potatoes like these as "home fries", and shredded potatoes are "hash browns". Guess it's different depending on where you go.