Ingredients
- 1 ½ pounds russet potatoes, peeled and quartered (about 4 small potatoes)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 ½ teaspoons seasoned salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Bring 2 to 3 inches of water to a boil in a pot. Place a steamer basket filled with the quartered potatoes over the boiling water and cover. Steam for about 8 minutes, or until a fork can pierce the potatoes with slight resistance.
- Remove potatoes from the steamer basket and let them cool slightly. Then chop into bite-sized cubes.
- Heat a large (12-inch or larger) cast iron skillet over medium-high heat. Add olive oil and butter.
- Once melted, add the cubed potatoes in a single even layer. Sprinkle with seasoned salt, garlic powder, black pepper, and paprika.
- Cook for 8–10 minutes, tossing occasionally, until potatoes are browned and crispy on all sides.
- Serve hot and crispy as a breakfast or brunch side.
Notes
- Steaming the potatoes before pan-frying helps achieve a fluffy interior and crispy exterior.
- For extra crispiness, avoid overcrowding the pan and let the potatoes sit undisturbed for a few minutes before flipping.
- Use clarified butter or ghee for even more golden crust.
- Pairs great with eggs, bacon, or sausage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 167
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
