Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 1 tbsp (15ml) neutral oil
  • 3 tbsp (42g) unsalted butter
  • 2 tbsp (30ml) extra virgin olive oil
  • 4 cloves (20g) garlic, minced
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (1g) freshly cracked black pepper
  • 1 tbsp (3g) fresh Italian parsley, finely chopped
  • 1 tsp (1g) fresh rosemary, finely minced

Instructions:

  1. Dice the potatoes into uniform 1/2-inch cubes and pat them completely dry with paper towels to ensure a crisp crust.
  2. Heat the neutral oil in a 12-inch cast-iron skillet over medium-high heat until it shimmers.
  3. Add potatoes in a single layer without crowding the pan; sear undisturbed for 5-7 minutes until the bottom is mahogany-colored.
  4. Toss and sear the potatoes for another 5-7 minutes until all sides are golden and the exterior feels firm.
  5. Reduce heat to medium. Stir in the butter, olive oil, minced garlic, salt, and pepper.
  6. Toss constantly for 2 minutes until the butter is foamy and the garlic is fragrant but not browned.
  7. Remove from heat immediately and fold in the fresh parsley and rosemary.