Yield: 2

Scott Nowell

You can get two servings from a large potato, so judge accordingly. Adjust the remaining ingredients to match the quantity of potatoes. A 12” skillet can handle 4 to 5 servings.

• 1-nRusset potatoes
• 1medium yellow onion, chopped (optional)
• 1TBS butter
• 1TBS vegetable oil or olive oil
• ½cup water (optional)
• salt and fresh ground pepper

Prep:

The potatoes can be peeled or unpeeled. If you are not peeling them, rinse and scrub under cool water.

You can partially cook the potatoes in the microwave to save time.

Cube the raw or pre-cooked potatoes.

Preferred Fry:

Heat 1 TBS of butter over medium high heat in a skillet. When the butter stops bubbling, add the TBS of oil and swirl.

Raw braised potatoes 😊: Add the potatoes and the onions (optional) to the pan, stir to coat with the oil and add ½-1 cup water. Cover and cook for 10 minutes or until water is gone. Remove cover, increase heat to medium and cook for 10 to 20 minutes, flipping occasionally until nicely browned.

Alternates:

Pre-cooked potatoes: Add the onions (optional) to the pan and cook over medium heat for 5 minutes, stirring occasionally. Add the potatoes and stirring once or twice, cook 3 to 7 minutes, depending on the cube sizes.

Raw potatoes: Add the potatoes and the onions (optional) to the pan, stir to coat with the oil and cook for 5 minutes, stirring occasionally. Cover, reduce heat to medium and cook for 10 to 20 minutes, depending on the cube sizes. Stir occasionally.

Season the potatoes with salt and pepper to taste, toss and serve.