Potatoes Recipe

Prepare potatoes

Wash and scrub 4 medium potatoes. Cut into 1-inch cubes (yield ~4 cups). Place in a large pot and cover with cold water by 1 inch. Add 1/2 tablespoon kosher salt to the water.

Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork, about 10–12 minutes. Do not overcook — they should hold shape for roasting/pan-frying.

Drain potatoes in a colander and let steam-dry for 3–5 minutes so excess moisture evaporates. If you prefer crispier exterior, rough up the surface slightly by shaking the colander for 20–30 seconds.

Season the drained potatoes with the remaining 1 tablespoon kosher salt (adjust to taste) and 1 teaspoon freshly ground black pepper; toss gently to coat.

Heat fat and sear

Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons butter. When butter is foaming and oil is shimmering (about 1–2 minutes), add the potatoes in a single layer without crowding (work in two batches if needed).

Let the potatoes cook undisturbed for 3–4 minutes until the bottom is golden-brown. Flip or stir to expose other sides and continue cooking 6–8 more minutes, turning occasionally, until most sides are crisp and deep golden.

During the last 2 minutes of cooking, add 1 tablespoon minced garlic and 1 tablespoon chopped rosemary (or thyme). Stir continuously for 1–2 minutes to toast the garlic and release the herb aroma without burning it. Add remaining 1 tablespoon butter and give a final toss to coat.

Remove skillet from heat. Taste and adjust seasoning with additional salt and pepper if needed. Transfer potatoes to a serving dish.

Sprinkle 2 tablespoons chopped fresh parsley, optional 2 tablespoons grated Parmesan, and optional 1 teaspoon lemon zest over the hot potatoes. Toss lightly and serve immediately.

Leftovers: cool completely, store in an airtight container in the refrigerator up to 3 days. Reheat in a skillet or oven to restore crispness.