Recipes Hash Browns 2 Reviews All-Time Greatest Recipes from Legendary Cooks Julia Child loved this simple side dish, especially with roast chicken or Cornish hen. By Julia Child Updated on August 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 30 mins Yield: 2 Ingredients 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces Salt 2 tablespoons vegetable oil 2 tablespoons unsalted butter Freshly ground pepper Directions 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. Rate it Print