2 lbs Yukon gold potatoes, cut into small cubes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter (this is a personal preference, but I always used unsalted butter and then add salt to taste)
Salt and pepper, to taste
Serving size- 4
1. Start by washing the potatoes thoroughly. The skins are staying on for this recipe, so you want to make sure there is no dirt or grit left on them. Then, cut into small cubes. The size is completely up to you. If you want to keep them larger, the cook time will extend a bit, but dealer's choice.
2. Next, take out a cast iron skillet and add two tablespoons of olive oil + two tablespoons of butter. Bring the skillet up to a high heat. Test out the heat by adding one potato and if it doesn't sizzle loudly, it isn't ready. Once the pan is piping hot, add in the potatoes. You may need to do this in two batches depending on the size of your cast iron. You do not want to overcrowd your skillet or you won't get crispy potatoes. Once the potatoes are in the skillet, DO NOT TOUCH THEM. This step is imperative to ensuring crispy edges. Season with a generous amount of salt and pepper (and any other seasoning that you like, for ex. garlic powder, chili powder, or cumin would be delicious too) and then let them cook for a solid 7-8 minutes before checking on them. Once they are golden brown and crispy, turn the potatoes over and cover the skillet with a lid. Cook for about 10 more minutes on a medium heat or until they are soft on the inside.
3. Once the potatoes are cooked and crispy, taste for seasoning (and doneness), garnish with fresh parsley & enjoy!