Absolute Eats: PERFECT CRISPY POTATOES!

Of course I forgot to picture the done potatoes by themselves - here they are on the side!

I use whatever potatoes I have on hand usually, and honestly, it turns out different every time, but this time it turned out really good! I don't know if it was the russet potato, or the rinsing of the cubes before I fried them, or maybe they just fried a little longer in the pan, but whether or not they get perfectly crispy, they taste good! Sometimes their time in the oven also just depends on how long the rest of the meal takes to cook.

The original recipe:

http://www.foodnetwork.com/recipes/melissa-darabian/perfect-crispy-potatoes-recipe/index.html

Modifications in RED (to serve 2):

3 tablespoons vegetable oil
1 russet potato, peeled, and cut into 1/2-inch cubes
Kosher salt and freshly ground black pepper
1 tablespoon water
1/2 tablespoon Country Crock spread
Red (Cayenne) Pepper powder
Garlic Powder
1/8 cup parsley, chopped

Directions

Preheat oven to 400 degrees F.

Rinse potato cubes in water, and pat dry with paper towels. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, red pepper powder, and garlic powder to taste. Saute stirring frequently, for 7 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the lid long enough to stir the potatoes so they don't stick.) Lower the heat to medium, and saute another 3-4 minutes until all traces of water are gone. Toss in the butter and stir to coat the potatoes. Spread the potatoes out on a glass baking dish. Bake in the oven until the potatoes are crisp and browned to your liking, about 20 minutes depending on how dark you want them. Transfer the potatoes to a serving bowl, toss the potatoes with parsley, and serve.

It's a great go-to potato recipe if you're looking for a side dish or you have leftover potatoes!