All it takes is a non-stick pan and some oil.
My favorite way to cook them is on the stovetop.
The goal is tenderness and crispiness all in one bite, using just one burner and one skillet.
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Start with eitherRusset or Yukon Gold potatoes, scrub them well, and pat them dry.
Then cut them into 1/2-inch cubes, and youre ready to cook.
Russets end up the crispiest, so those are my favorite choice.
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For me, thats about one tablespoon of oil per 12-ounce, or large, potato.
Thats what makes them so crispy, after all.
As the potatoes sizzle in the pan, they will go through a few stages.
First, theyll look a bit gluey and pale.
I hold the pan handle and use a flick of the wrist to flip my potatoes.
If youre not comfortable with this technique, a thin, flexible spatula is best for the job.
I likethese nylon onesfrom OXO.
Lawrys seasoned salt and some freshly ground pepper are my go-to seasonings for crispy potatoes.
The spuds come out tasting like something from a diner, a nostalgic flavor that I really love.
I use 1/4 teaspoon of seasoned salt and a pinch of black pepper per potato.
A Cajun or Creole spice blend like Tony Chacheres, something all-purpose like Mrs.
Dash or Trader Joes 21 Seasoning Salute, a southern-style kitchen pepperwhatever you like best.
Crispy potatoes are so versatile.
For breakfast, I go the classic route of serving them alongsidefried eggsand sausage patties.
At lunch, I sometimes tuck them into a taco or wrap for a little extra crunch.
