Whether you serve these for breakfast with eggs & bacon. Brunch in a hash, or delicious burritos these little golden cubes are always a good idea.
I have talked over and over again of my love for these nightshade vegetables and perfecting all potato dishes is my duty as a Idahoan born country girl!
I have learned a technique that delivers the perfectly cooked taters every time. The trick is to par-boil these suckers first then pop them into a sizzling hot pan with a good hot oil. This cooking technique allows the inside to be soft and fluffy while the outside is crunchy and flavorful!
It is a extra step to par-boil but it goes quickly and is sooo worth it.
Lets get started!
INGREDIENTS:
- 6-8 large russet or baby red potatoes, peeled and chopped into bite sized cubes
- 1 tbsp of sea salt plus more for seasoning
- 3 tbsp olive, avocado, garlic, or canola oil
- 3 tbsp butter
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp paprika
- 1/4 tsp parsley, chopped
DIRECTIONS:
In a large saucepan bring water to a boil. Add 1 tbsp of salt.
Add the cubed potatoes. Boil for 8 minutes or until they are half cooked.
Drain the potatoes.
In a large cast iron or skillet pan bring 3 tbsp oil to med-high heat and add the par-boiled potatoes.
Let a good crust start to form on the bottom of the potatoes. Resist the urge to mix or flip with a spatula as you will just mush and ruin them.
As they are cooking, add the salt, pepper, and parprika.
Now add the butter, I like to cube and put all around the pan so each area gets a nice kiss of butta!
Abou this time it should be okay to flip and mix the spices. Flip over a spatula to the back or bottom side, and carefully scrape up the potatoes from the pan and flip/mix.
Continue to cook and mix around for 8-10 minutes or until they are a perfect golden brown.
Add parsley and serve.
I hope you love this technique as much as I do…
ENJOY!!!
