Ingredients

  • 3 pounds potatoes, floury kind like russet, white rose and red
  • 2 tablespoons olive oil
  • 2 tablespoons butter, unsalted
  • 6" sprig fresh rosemary

Directions

1. Cook potatoes until just done - when fork goes into potato easily. Two methods to cooking: 1. Prick potatoes, wrap in wax paper and cook in microwave. Length of time varies with size of potatoes. Potato continues to cook after microwaving, so when potato starts to be squeezable, remove and let rest. For 2 large russet potatoes it takes about 6-9 minutes. For 3 pounds-2" diameter red potatoes expect 6 minutes.
2. Place potatoes in large pot, you can quarter large potatoes for faster cooking. Cover with COLD water, add 1 1/2 teaspoons salt. Place lid on pot. Bring to boil and then simmer until fork slides easily into potatoes. Remove from heat and drain. Let cool.
3. For russet potatoes you need to peel. Other potatoes the skin can remain. Cut potatoes into bite-size pieces. Heat butter and olive oil in sauté pan. Add potatoes and rosemary, a bit of salt and black pepper. Shake pan vigorously. You want the potatoes to get a rough texture on the cut sides. Continue to cook, shaking/stirring pan every few minutes until potatoes have a light, brown crust. Takes about 15-20 minutes depending on how frequently you shake and stir.
4. Transfer to serving platter and serve.

Notes
Yukon Gold potatoes DO NOT work for this recipe. They are a waxy potato and will not form the crust. Waxy potatoes are great for potato salads and other dishes where you want the cubes to remain in tact.


MacGourmet downloadSauté Potatoes. To import, drag image to your MacGourmet recipe box.