Potatoes, the world’s favourite root vegetable. Whether or not it is loved as much in your household as it is in mine, you have got to give these a try. So simple, yet amazingly scrumptious! What makes them so good? They’re fried in butter and extra virgin olive oil until they’ve absorbed all of that yumminess, making them crispy on the outside and tender on the inside.
As I was cutting up the potatoes, Peter walked into the kitchen and asked if those were just for the girls. When I replied in the negative, he asked if I was kidding. Those wouldn’t be enough for the four of us, he went on. He had a point. Of course, we could always eat more potatoes. But did we really need to?
I peeled and cubed 4 large Yukon Gold potatoes. I rinsed them in cold water and then dried them on a dish towel.
In a frying pan over medium heat, I added 2 tablespoons of butter and 2 or 3 tablespoons of extra virgin olive oil. I added the potatoes, pepper and about 1 teaspoon of salt. I let them sit in the pan for about 6 or 7 minutes without stirring, allowing for a crust to form.
Once I did stir them, I allowed them to cook for a good 5 minutes at a time before stirring again. After a total of about 25 or 30 minutes, having absorbed all of that golden butter and fruity olive oil, they were done.
Peter was right after all. Charlotte took her first bite and was in Potato Heaven. As for Emma, they were the best potatoes she’d ever had. An argument broke out over who would get the left-overs. Needless to say, there were no left-overs and all three were glaring at me, demanding to know why I had made so little potatoes. Give them a try and see for yourself. Make sure you have plenty more than I did, or you might have to quell an argument over this simple spud!
I never like potato but this one looks so yummy, brought up to eat rice 3 x day…..
My sweet Esther! You don’t like potatoes? I have got to change this!!
Lidia, Lidia…I should not have read your Post after 11 pm.! As not only am I now hungry…but I am craving a “midnight” snack of your Stove Top Potatoes!!
That’s what happens when you read about food late at night!
Lidia – these have me checking my potato stash, and it’s only 8 a.m.! the skillet you use – do you find any difference between a regular skillet, nonstick or cast iron? Thanks for a wonderful recipe!
Hahaha! You know, when it comes to skillets, my 2 favourites are cast iron and enamelled cast iron. I wouldn’t use non-stick with this recipe. I find it hard for foods to brown nicely, and in this case the potatoes really need to be crispy on the outside. In my opinion, the regular cast iron does a better job of this and I find it allows for the potatoes to absorb all of that butter and oil beautifully without burning. And apparently, cooking with cast iron can actually boost your iron intake. I’m not crazy about non-stick unless it’s made with a natural, non-toxic material. Thanks Marina!
Fried potatoes are a favorite at our house…however, I always forget to stir them enough and they always get a little burnt! And you know what really struck me about this…peeling potatoes, chopping them up, cooking them is all time consuming within itself but you managed to snap pictures throughout the whole process too! You are such an amazing cook!
Funny you should say that… It drives my husband crazy that I’m always photographing every step. Needless to say dinner is just a tad late because of this!
Yum! These look so yummy! I’m always looking for new and fairly easy recipes to try out at my house so I will definitely have to give these a shot! Thanks for sharing.
Thank you! I hope you do give them a try…they’re so simple to make.
will have to give these a try, yummo
You really must. Or you could come for a visit and I will make loads for you!