Preparation time: 5 Mins
Cooking time: 35 mins
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
- 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.
- 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.
- 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.