Sauteed potatoes
Instructions:
For crisp browned potatoes, avoid crowding the pan when sauteing. 1 1/2 pounds (about 4) russet potatoes 2 tablespoons olive oil Coarse salt and freshly ground pepper 1 tablespoon unsalted butter 2 tablespoons chopped fresh chives
SERVES 4
- Peel the potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4 -inch cubes.
- Heat half the oil in a large sauté pan over medium heat. Pat the potatoes dry; add half to the pan. Season with salt and pepper. Cook, tossing frequently, until the potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat the potatoes.
- Transfer to a serving plate; keep in a warm place while you repeat with the remaining oil, potatoes, and butter. When ready to serve, toss the potatoes with the chives.