Pan-Fried Potato Croutons

Use these crispy potato croutons to garnish Steven Satterfield's Chunky Tomato Soup.


Slideshow:  Fast Soups


  • Total Time:
  • Servings: 8 garnish servings


  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • Salt
  • 1 tablespoon unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper

How to make this recipe

  1. Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.

  2. In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.

Make Ahead

The croutons can be kept at room temperature for up to 3 hours. Reheat before serving.

Contributed By Photo © John Kernick Published March 2011

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