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Crispy Potatoes Recipe

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This recipe for Crispy Potatoes, by , is from The Logan 12th Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Ramsten
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c vegetable oil
3 russet potatoes, peeled and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
3 tbsp. water
1 tbsp. unsalted butter

Directions:
Directions:
Preheat oven to 375. In a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium and saute another 1 to 2 minutes until all traces of water are gone. Toss the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking about 15 to 25 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl and serve.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
prep. time 10 minutes, cook time 35 minutes

 

 

 

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