Vegetables Potatoes Crispy Potato Rounds 1.0 (1) 2 Reviews A combination of olive oil and butter gives these potato rounds incredible flavor and a golden, crispy crust. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on January 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Total Time: 15 mins Yield: 8 Ingredients 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 Directions 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. 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. Rate it Print