Perfect Crispy Potatoes

This recipe comes from Melissa d'Arabian.

*1/4 c. Canola oil

*3 lbs. russet potatoes, peeled and cut into 1/2-inch cubes

*Kosher salt and freshly ground pepper

*3 TBSP. water

*1 TBSP. unsalted butter

Preheat oven to 375.

In a large saute pan heat the oil over medium-high heat. Add the potato cubes and season with salt and pepper, to taste. Saute, stirring frequently for 5 minutes.

Turn up the heat to high, add the water, stir and cover pan with a lid. Steam the potatoes until the water evaporates, about 4 minutes. Open the lid every 1-2 minutes to stir so the potatoes don't stick to the bottom. Lower the heat to medium and continue to saute until all traces of water are gone. Toss in the butter and stir to coat all the potatoes. Spread the potatoes on a baking sheet and bake until crisp and browned to your liking, 15-25 minutes. Transfer to a bowl and serve.

I wasn't fast enough to get a photo, and this was all that was left...