TINY DICED POTATOES

Tiny Diced Potatoes image

Provided by Pierre Franey

Time 25m

Yield 4 servings

Number Of Ingredients 4

Ingredients

4 Idaho or Washington potatoes, about 1 1/4 pounds
1/3 cup vegetable or corn oil
2 tablespoons butter
Salt to taste

Steps:

Peel the potatoes and cut each into cubes, of 1/4 inch or less. Place the cubes into cold water to prevent discoloration.
When ready to cook, drain cubes in a colander. Run very hot water over them for 10 seconds. Drain well and dry in paper or dish towels.
Heat the oil in a large nonstick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes, for about 6 to 8 minutes until lightly browned. Drain well and wipe out the skillet.
Heat the butter in the skillet. Add the potatoes and salt. Cook, shaking and stirring, for 5 to 6 minutes or until the cubes are nicely browned and crisp. Drain and serve hot.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 17 grams, Carbohydrate 37 grams, Fat 24 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 554 milligrams, Sugar 2 grams, TransFat 0 grams