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Peel and dice potatoes into bite sized chunks.
Sauté in 12" pan: oil, add diced onions , garlic
Add in potatoes simmer uncovered, stir only a few times untill they just get a little color.
Turn heat way down. Then gently pour into one empty area 2 tablespoons of Water. Stir quick and cover with tight lid.
After ~2-4 minutes, bottoms should be browning. Add 1-2 tablespoons of butter. Stir till melted.
Arrange potatoes onto baking sheet with light coating of oil. Spread to one layer.
Add to preheated oven at 375 for 15-25 minutes, depending on crispness desired.
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ericbakes 1 year agoThe reward for paying close attention to the directions in this recipe is restaurant-quality crispy diced potatoes. I don't understand exactly what's at play here, but the brief 2-4 minute steam seems to be key. I've made this recipe 3 or 4 times in the last two months and it always turns out perfectly. Tonight, I decided to switch it up a bit and used diced sweet potatoes (instead of regular potatoes) tossed with a bit of garlic salt, paprika and cinnamon.. The results were amazing! Next, I'm going to try doing the same thing with other starchy vegetables like rutabaga and winter squash, Wish me luck!
jChandlerHall 3 years agoAdd water is important as directed [I posted this recipe.]