Crispy Potato Rounds


A combination of olive oil and butter gives these potato rounds incredible flavor and a golden, crispy crust.

Crispy Potato Rounds
Photo: Jennifer Causey
Total Time:
15 mins


  • 4 medium (5-ounce) Yukon Gold potatoes, peeled, trimmed on 2 opposite sides, and each cut lengthwise into 2 (¾- to 1-inch) slabs (8 total)

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons unsalted butter

  • 1/2 teaspoon black pepper


  1. Place potato slabs in a medium saucepan, and add water to cover by 2 inches. Bring to a boil over medium-high. Add 2 tablespoons salt, reduce heat to medium-low, and simmer until potatoes are just tender but not falling apart, 10 to 12 minutes. Drain well, and pat dry.

  2. Place oil and butter in a large skillet over medium-high, and cook until butter is melted. Add potato slabs, and cook until browned and crusty, about 5 minutes per side. Transfer to a platter, and season with pepper and remaining 1/2 teaspoon salt.

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