Perfectly Crispy Potatoes

By cacelias

These were a big hit with the family. They kind of taste like hash browns.

Recipe from Melissa d'Arabian, foodnetwork.com

Ingredients

• 1/4 cup vegetable oil
• 3 russet potatoes, peeled, and cut into 1/2 inch cubes
• Kosher salt
• Freshly ground black pepper
• 3 tablespoons water
• 1 tablespoon unsalted butter

Preparation

Step 1

Preheat oven to 375 degrees.

In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute, stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3-4 minutes more. Every 1-2 minutes, open the lid long enough to stir the potatoes so that they don't stick. Lower the heat to medium, and saute another 1-2 minutes, until all traces of water are gone.

Toss the butter in the pan and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15-25 minutes depending on how dark you want them.

Transfer the potatoes to a serving bowl and serve.