Perfect Crispy Potatoes
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So when I made Melissa’s Crispy Skinned Chicken a l’Orange ,I also made the Perfect Crispy Potatoes recipe from the same episode. I must say I don’t think I’ll make the chicken and potatoes for the same meal. It was a little crazy doing both of those dishes with my children bothering me, plus it did make a mess.
I enjoyed both dishes, just won’t have them again in the same meal. Now when Melissa made the potatoes she served them with a little of the orange glazed from the chicken drizzled over them. I didn’t think it sounded that tasty to have the orange sauce on the potatoes, plus I wanted all the sauce for the chicken. So I decided to add some garlic and onion to the potatoes. They were yummy.
Only thing I think that could be improved on the recipe is to stir the potatoes half way through cooking in the oven. Not all of the potatoes were able to get nicely browned and crispy. I think stirring them half way through the oven cook time would solve that problem. These potatoes would also be excellent to make in the Le Crueset skillet I am giving away. Go to yesterday’s post if you haven’t entered yet.
Here is what you need to make the
Perfect Crispy Potatoes
- VEGETABLE OIL
- RUSSET POTATOES
- KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
- WATER
- UNSALTED BUTTER
- (I ALSO ADDED SOME MCCORMICK’S GRILL MATES GARLIC AND ONION MEDLEY)
Perfect Crispy Potatoes
Real Mom Kitchen
Ingredients
- ¼ cup vegetable oil
- 3 russet potatoes peeled, and cut into 1/2-inch cubes
- Kosher salt and freshly ground black pepper
- 3 tablespoons water
- 1 tablespoon unsalted butter I used salted
- I also added some McCormick's Grill Mates Garlic and Onion Medley
Instructions
- Preheat oven to 375 degrees F.
- In a large saute pan, heat the oil over medium-high heat (I used slightly lower heat). Add the potato cubes and season with salt and pepper, to taste. Saute stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 1 to 2 minutes until all traces of water are gone.
- Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them (I recommend stirring them half way through cooking). Transfer the potatoes to a serving bowl and serve.
