Wednesday, April 21, 2010

Perfect Crispy Potatoes

Not a pretty picture.  I forgot to take a picture until the very last second and it was too hard that day to replate the food.  SO, you get what you get and you don't throw a fit!

Now, on to the food. First the potatoes, I'll do chicken next time.

This dinner from Melissa D'Arabian (again, what can I say she cooks a lot like I do.  I have even seen her do two of my potato dishes that I thought were pretty original. One is above, slightly different though.)  This kids really liked these potatos.  The main difference between hers and mine, well ok, two differences, is that she uses butter and I use the microwave. Also I usually cut mine larger, like steak fries, ok and I put on paprika.  OK OK, they are different but the method/theory is basically the same.  But since it was all about trying something new I followed her directions.    Her potatoes were good but I'm going to go back to my way, easier and faster.

Perfect Crispy Potatoes


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


Preheat oven to 375 degrees F.
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 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone. Toss in the butter 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 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

So, if you are up to trying MY way... Instead of the pan part, I put them in the microwave (slightly covered) and cook for about 5 minutes, depending on your microwave, then toss a bit of shortening (instead of butter since it doesn't burn as easily but I may change), salt, pepper and paprika on them , and place under broiler until crisp and turn once or stir or whatever.   Uses WAY less oil, from 1/3 cup to about 1 tablespoon, and is faster. 

I wonder what recipe M.D. is going to take from me next?  I'd like to think I can do something more than potatoes.

1 comment:

Tammy said...

I don't eat potatoes but I do love to use the saying "You get what you get and you don't throw a fit!".

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