Preparation time: 5 Mins

Cooking time:  35 mins

Serves:  4

 

1/4 Cup vegetable oil

3 Russet potatoes peeled and cut into 1/2-inch cubes

1 teaspoon Kosher salt

1/2 teaspoon ground black pepper

1 tablespoon unsalted butter

 

Steps:

1. Preheat the oven to 375 degrees F.  Heat the oil in a large skillet over medium-high heat.  Add the potatoes, salt and pepper and cook, stirring often, until they start to turn golden, about 5 minutes.
2. Raise the heat to high and stir in 3 tablespoon water, then cover and steam until the water is gone, 3 to 4 minutes, stirring every minute so the potatoes don’t stick.  Reduce the heat to medium and cook uncovered until all traces of water are gone, 1 to 2 minutes longer.
3.  Stir in the butter and once it has melted, transfer the potatoes to a rimmed baking sheet and roast until crisp and browned, 15 to 25 minutes, depending on how dark you want them.  Transfer the potatoes to a serving bowl and serve hot.