Yield: 4-5 servings
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients (technique adapted from Blue Kitchen):
3 large Russet potatoes, chopped into 1/2-inch cubes
1 tablespoon water
3 tablespoons melted ghee, bacon grease, or extra virgin olive oil, divided
1 teaspoon sea salt, plus more to taste
Freshly ground black pepper
1/2 teaspoon bittersweet smoked paprika
Chopped scallions, chives, or herbs, for serving
Place the chopped potatoes in a large microwaveable bowl and add the water. Cover the top of the bowl loosely with parchment and microwave on high for 4 minutes.
Drain any excess water and pat the potatoes dry with a paper towel.
Add one tablespoon of your fat of choice and toss the potatoes to coat. Season with salt, pepper, and paprika, and toss again so the potatoes are coated evenly.
Heat the remaining two tablespoons of fat in a very large skillet (or two skillets if necessary–you will want all the potatoes to fit in one layer) over medium-high heat. When the pan is hot, add the potatoes and arrange them in a single layer. Cook undisturbed for about two minutes, until nicely browned on the bottom. Toss and continue to cook, tossing every minute or so, for 8-10 minutes, until the potatoes are nicely browned on the outside and tender on the inside.
Season with additional salt and pepper to taste. Sprinkle with scallions, chives, or herbs if desired and serve right away.
Used in this recipe: