Perfect Crispy Potatoes

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Picture of Perfect Crispy Potatoes Recipe 1 Video | Photo: Perfect Crispy Potatoes Recipe
Rated 5 stars out of 5
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Total Time:
45 min
Prep
10 min
Cook
35 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 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

Directions

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.

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Newest Ratings and Reviews

Read all 308 reviews

  • on February 01, 2013

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    Excellent and easy way to make diced potatoes. We used chicken broth instead of water and ours were actually done before the oven step but that may have been because of the type of potato we used. This is now our go-to recipe for diced potatoes.

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  • on January 27, 2013

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    Very good! I also added some onion and green pepper, which I think was a good idea. Also, the finished product was a bit greasy. I would suggest putting them on some paper towels first before transferring to a serving dish.

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  • on January 03, 2013

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    I agree with whomever suggested you add onions to the steaming step. I also added red and green bell peppers and put them all in the oven. So flavorful I was eating them straight out of the fridge, cold the next day! I'm going to substitute the butter for a heart-healthier spread next time since they're already so flavorful.

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