1# Yukon Gold potatoes, peeled and cut into 1/2″ cubes
1T unsalted butter
2T extra-virgin olive oil
freshly ground pepper
1. Put the potatoes in a medium saucepan and cover with 1″ of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.
2. In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.
Thanks to Food & Wine magazine.