Ingredients
1 lb (450g) potatoes, Note 1 3-4 potatoes
3 tbsp oil, Note 2 neutral olive oil or vegetable oil (you can also use half butter, half oil)
1/2 cup (52g) chopped green onions 4-5 green onions
1/2 tsp kosher salt (or more to taste)
1/4 tsp ground black pepper (or more to taste)
Instructions
• PREPARE AND PRE-COOK POTATOES: Pierce each potato once or twice with a sharp knife. Cook in microwave on High for 6-8 minutes until tender and a knife can easily slide into potato. If potatoes are large, this might take an extra few minutes. Transfer to cutting board and cut potatoes into 1 inch (2/5cm) cubes.
• PAN FRY POTATOES: Heat oil in large skillet to medium high heat. Add diced potatoes and fry undisturbed for 4 minutes. Sprinkle with half of salt and pepper. Flip potatoes and fry on second side for another 4-5 minutes, stirring occasionally, or until golden brown and crispy. Season with remaining salt and pepper. Timing is approximate and will depend on how well your pan conducts heat and how brown you like your potatoes.
• ADD ONIONS TO FINISH: Add chopped green onions. Stir for 1 minute. Taste and adjust seasoning if needed. Serve immediately.
Notes
• Which potatoes to use: Yukon gold, white, red potatoes, new potatoes. Russets are also ok, but may fall apart more. If using new potatoes, place in microwave safe dish to microwave them for about 4 minutes.
• Cooking oils – here’s an article on
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