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Pan-Fried Potato Croutons
© John Kernick

Pan-Fried Potato Croutons

  • SERVINGS: 8 garnish servings
  • FAST

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

  1. 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  2. Salt
  3. 1 tablespoon unsalted butter
  4. 2 tablespoons extra-virgin olive oil
  5. Freshly ground pepper
  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.


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