Tiny diced potatoes


4 or more russet or yellow gold potatoes,
1/3 cup vegetable or corn oil
2 tbsp butter
salt to taste

How to prepare

Peel the potatoes and cut each into 1/4″ cubes. Drop them into cold water to prevent discoloring. When ready to cook, drain the cubes in a colander and run very hot water over them for 10 seconds. Drain well and dry on a paper towel or dishcloth. Heat the oil in a large non-stick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes for about 6 to 8 minutes until they are lightly browned and almost cooked. Drain well in a colander and wipe the skillet. Heat the butter in the skillet and add the potatoes. Salt to taste: cook, shaking and stirring, over medium-high heat for 5 more minutes or until the cubes are nicely browned and crisp. Drain and serve hot. Yield: makes 4 servings.

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