Potato Option Recipe

Peel and dice

Peel the russet and sweet potatoes (you may leave some skin on the sweet potato if you prefer). Cut each potato into uniform 1/2-inch dice so they cook evenly — aim for roughly 1/2-inch cubes.

Rinse and dry

Place the diced potatoes in a large bowl of cold water and swish to remove excess starch for about 1 minute. Drain and repeat if water is very cloudy. Spread the drained potatoes on a clean kitchen towel or paper towels and pat very dry—moisture prevents proper browning.

Mince aromatics

Peel and finely mince 1 clove garlic and finely dice 1/2 medium onion. Chop parsley if using.

Season potatoes

Place the dried potato dice in a bowl and toss with 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Preheat pan

Heat a large heavy skillet (cast-iron preferred) over medium-high heat until hot, about 2 minutes. Add 3 tablespoons vegetable oil and 1 tablespoon unsalted butter and let the butter melt and foam but not burn.

Start browning

Add the diced potatoes to the skillet in a single layer if possible. Resist crowding — cook in two batches if necessary. Let the potatoes cook undisturbed for 4–5 minutes to develop a golden crust.

Turn and stir

Using a spatula, turn and toss the potatoes to brown other sides. Continue to cook, stirring every 2–3 minutes and pressing occasionally, for a total of 12–15 minutes until most pieces are tender and nicely browned.

Add aromatics and finish

When the potatoes are nearly done (last 3 minutes), push them to the side and add the minced onion and garlic to the cleared space. Cook the onion and garlic 1–2 minutes until softened and fragrant, then mix them into the potatoes. If using smoked paprika, sprinkle 1/4 tsp now and toss to combine.

Check doneness and adjust

Taste a few pieces to ensure tenderness. If potatoes are still firm, cover the pan for 2 minutes to steam through, then uncover and crisp for a final minute. Adjust salt and pepper to taste.

Finish and serve

Remove from heat and sprinkle with chopped parsley if using. Transfer to a serving dish and serve hot as a classic diced potato side (hash-brown style).