1# Yukon Gold potatoes, peeled and cut into 1\/2″ cubes<\/p>\n
salt<\/p>\n
1T unsalted butter<\/p>\n
2T extra-virgin olive oil<\/p>\n
freshly ground pepper<\/p>\n
<\/p>\n
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.<\/p>\n
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.<\/p>\n
<\/p>\n
Thanks to Food & Wine magazine.<\/p>\n","protected":false},"excerpt":{"rendered":"
1# Yukon Gold potatoes, peeled and cut into 1\/2″ cubes salt 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 … Continue reading