Use these crispy potato croutons to garnish Steven Satterfield's Chunky Tomato SoupFast Soups

Steven Satterfield
March 2011

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© John Kernick

Recipe Summary

total:
25 mins
Yield:
8 garnish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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