House Potatoes Recipe

Peel (optional) and cut the russet potatoes into 1/2-inch dice. Aim for pieces of roughly equal size so they cook evenly. You should have about 2 cups diced.

Place diced potatoes in a medium pot and add about 6 cups water and 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and parboil until the edges just begin to soften, about 6–8 minutes. The centers should still be firm.

Drain the potatoes in a colander and let steam-dry for 5 minutes to remove excess surface moisture. Gently toss the potatoes in the colander or shake the colander to rough up a few edges—this helps create crispiness in the next step.

In a small bowl combine garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), dried parsley (2 tsp), freshly ground black pepper (1 tsp), cayenne (0.25 tsp, optional), and 1/2 teaspoon finishing salt. Mix well and set aside.

Heat a wide heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tablespoon neutral oil and 2 tablespoons unsalted butter. Allow the butter to foam and then subside; the oil stabilizes the butter so it doesn’t brown too quickly.

When the fat is hot and shimmering (but not smoking), add the parboiled potato cubes in a single layer. If your skillet is small, cook in two batches to avoid crowding. Press them gently with a spatula so more surface area touches the pan.

Cook undisturbed for 3–4 minutes to form a golden crust. Flip or toss the potatoes and continue cooking, stirring occasionally, for another 6–8 minutes until most sides are deeply golden and crisp and potatoes are cooked through.

Reduce heat to medium, sprinkle the reserved seasoning mix evenly over the potatoes, and toss to coat. Continue to cook 1–2 minutes so the spices bloom in the residual heat and the flavors meld.

Taste and adjust seasoning with the remaining 1/2 teaspoon salt if needed. Remove from heat.

Finish and Serve

Transfer the potatoes to a serving dish. Sprinkle with chopped fresh chives or green onion (2 tbsp) and grated Parmesan (2 tbsp) if using. Serve hot.