MenuMaster the sautéing technique with crispy pan-fried potatoes, learning to control fat and heat for perfect texture.
Wash and peel the Russet potatoes, then cut them into 1-inch cubes.
Rinse the potato cubes in cold water to remove excess starch, then drain well.
Per serving
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the potato cubes to the skillet in a single layer. Do not overcrowd the pan to ensure even cooking.
Let the potatoes cook undisturbed for about 5 minutes until they are golden brown on the bottom.
Gently flip the potatoes using a spatula and cook for another 5-7 minutes until golden brown and crispy all over.
Season with salt and black pepper to taste, and sprinkle with chopped fresh parsley before serving.