Ingredients
Method
- Cut potatoes into ¾-inch cubes. You can peel them or leave the skins on — I usually skip peeling since russet skin holds up well and adds texture.
- Heat olive oil in a large cast iron skillet (or heavy-bottomed pan) over medium-high heat for about 1 minute until it shimmers but doesn't smoke.
- Add potatoes in a single layer. Don't crowd the pan — if your skillet is small, cook in two batches. Season with ½ teaspoon salt and pepper.
- Cook without stirring for 5 minutes. The bottoms should be golden brown before you touch them. Use tongs or a spatula to check one potato's underside.
- Toss potatoes and continue cooking for another 10-12 minutes, stirring every few minutes, until most sides are browned and edges are crisp. Potatoes should feel tender when pressed with a fork.
- Remove from heat. Stir in garlic powder and remaining ½ teaspoon salt. Add butter if using — it adds richness without changing the flavor profile much.
- Taste and adjust seasoning before serving. They'll continue crisping slightly as they cool, so don't be shy with salt.
Nutrition
Notes
If your potatoes are sticking, the pan probably isn't hot enough yet. Let them sit longer before flipping — you'll see the edges pull away naturally. For extra crispness, pat cubed potatoes dry with a towel after cutting.
Substitutions: Yukon Gold or red potatoes work fine; they'll just be slightly creamier rather than fluffy. Use avocado oil instead of olive oil for higher smoke point if your pan gets very hot.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat (not microwave) to restore crispness — about 3-4 minutes, tossing occasionally.