Serves 4 | Total Cook Time: 15 minutes
2 lbs Yukon gold potatoes, cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
Fresh parsley
Salt and pepper, to taste
1. Start by washing the potatoes thoroughly. The skins are staying on for this recipe, so make sure there is no dirt or grit left on them. Once cleaned and dried, cut into small cubes.
2. Take out a cast iron skillet, add two tablespoons of olive oil and two tablespoons of butter. Bring the skillet up to high heat. Test out the heat by adding one potato and if it doesn't sizzle loudly, it isn't ready. Once the pan is piping hot, add in the potatoes. You may need to do this in batches depending on the size of your cast iron. You do not want to overcrowd your skillet or you won't get crispy potatoes.
3. Once the potatoes are in the skillet, DO NOT TOUCH THEM. This step is imperative to ensuring crispy edges. Season with a generous amount of salt and pepper and any other seasoning that you like (garlic powder, chili powder, or cumin) and cook for a solid 7-8 minutes before checking on them. Once they are golden brown and crispy, turn the potatoes over and cover the skillet with a lid. Cook for about 10 more minutes on a medium heat or until they are fork tender on the inside.
4. Once the potatoes are cooked and crispy, taste for seasoning, garnish with fresh parsley and enjoy!
