A Better Fried Potato

Recipe by Lab Chef
READY IN: 50mins
YIELD: 1 cup




  • ***Note*** a non-stick saute pan must be used in this recipe.
  • If using small potatoes then use two starchy potatoes like russet, if using a large "Idaho Russet," then use only one per serving.
  • Cut the potatoes into a medium dice and add to saute pan. Add the water enough to cover the potatoes. Add the salt, pepper, garlic, onion, red pepper, and oil to the pan.
  • Bring the pan to a boil over high heat, and let the water cook almost all the way out. When the water is almost cooked out the mixture will contain a lot of starch, which will stick. Turn the heat down to med-high and stir/toss until all the water is cooked out.
  • Once all the water is cooked out the potatoes should be mostly cooked and you can start to fry them. Keep the pan over med-high heat and add the butter. Make sure and stir /toss frequently. Keep cooking on for 10-15 minutes. If the potatoes are getting too brown for your liking, turn the pan down to medium.
  • Check for texture and seasoning, it may need more salt. potatoes can take a lot.
  • Serve as a side for breakfast or dinner.