Equipment
Ingredients
Vegetables
- 600 g yukon gold potatoes, unpeeled
- 15 g fresh parsley, finely chopped
Pantry & Fats
- 15 ml olive oil
- 30 g unsalted butter
- 5 g kosher salt
Nutrition (per serving)
Method
Wash the potatoes thoroughly and cut them into uniform 1.5cm cubes. Pat them completely dry with a clean kitchen towel.
Place the large skillet over medium-high heat and add the olive oil. Allow it to heat until shimmering.
Add the diced potatoes to the skillet in a single, even layer. Leave them completely undisturbed for 4 to 5 minutes so a deep golden crust forms on the bottom.
Toss the potatoes using the spatula, then reduce the heat to medium. Continue to cook for another 12 to 15 minutes, tossing occasionally, until the potatoes are tender all the way through.
Add the unsalted butter and kosher salt to the pan. Toss continuously for 2 minutes as the butter foams and coats the potatoes, giving them a rich, nutty glaze.
Remove the skillet from the heat entirely. Sprinkle the finely chopped fresh parsley over the potatoes, tossing well to distribute the herbs evenly. Serve immediately.
Chef's Notes
- Waxy or all-purpose potatoes like Yukon Gold are non-negotiable for this technique; starchy baking potatoes will crumble and break apart when tossed in the pan.
- Introducing the butter at the very end of cooking ensures you get a rich, nutty flavor without the milk solids burning during the initial long crisping phase.
- Cutting the potatoes uniformly guarantees they cook at the exact same rate, preventing an unpleasant mix of undercooked and mushy pieces.
Storage
Refrigerator: 3 days — Store in an airtight container. They will lose their crispness when stored.
Reheating: Reheat in a skillet over medium heat with a drop of oil for 5 minutes until warmed through and re-crisped.
