Saturday, March 31, 2012

Messy Stovetop Potatoes

These are not the prettiest or most glamorous potatoes. But who cares?! They have my very favorite characteristics: buttery, soft, crispy, deeeelicious, and hard to mess up. For those reasons, they're making it onto this year's Easter Brunch menu, dang it! Let's dig right in, shall we?
Messy Stovetop Potatoes
Serves 4
Total Time: Approx. 45 min.

5 medium-large red potatoes
extra-virgin olive oil
6 Tablespoons unsalted butter
kosher salt
freshly ground black pepper

Wash potatoes and cut into large bite-sized chunks. Add to a medium or large pot and fill with cold water so that the potatoes are barely covered. Lightly salt the water and bring to a boil. Cook potatoes at a medium boil until just fork tender. Drain and allow to dry for a couple of minutes. In the meantime heat a large frying pan over medium heat. Add 2 tablespoons of butter and about 2 tablespoons of olive oil to the pan and allow to heat, melt and spread slightly before adding the boiled potatoes. Do not stir the potatoes, but instead allow them to sit for several minutes until a crispy crust forms. Once you have your crust, turn the potatoes, adding a little more butter and oil, allowing a new crust to form on the potatoes now on the bottom. Continue until you have as much crispiness in the mix as you desire. Season with salt, pepper, and paprika, turn into a serving dish, and serve while still hot and crispy. 


1 comment:

  1. I make a version of this. it is hungarian. you need to add onions and garlic.lots of paprika. staple hungarian potatoes. you saute the onions(diced) toss them in.