We dubbed these "Parisian Potatoes" because we discovered this delicious method in Paris.
Ingredients
2 large Yukon Gold potatoes
3 Tbl. olive oil
2 Tbl. unsalted butter
Directions
Wash and dry potatoes, then dice into 1/2 inch cubes (leaving skin on).
Preheat sauté pan over medium heat until very hot; then add oil and butter. Sauté slowly, stirring frequently to minimize sticking. If sticking occurs, you will need to transfer the potatoes to another lightly oiled, preheated pan to finish - otherwise they will never brown and will end up steamed.
Remove from pan immediately. If necessary, drain on paper towels to absorb excess oil. Sprinkle with Himalayan pink salt.
These potatoes will be golden and crunchy on the outside and creamy and soft on the inside. Eat promptly and enjoy!
