Tiny Diced Potatoes

Ingredients

• 4 Idaho or Washington potatoes, about 1 1/4 pounds
• ⅓ cup vegetable or corn oil
• 2 tablespoons butter
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    322 calories; 24 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 24 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 2 grams protein; 15 milligrams cholesterol; 9 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel the potatoes and cut each into cubes, of 1/4 inch or less. Place the cubes into cold water to prevent discoloration.
2. When ready to cook, drain cubes in a colander. Run very hot water over them for 10 seconds. Drain well and dry in paper or dish towels.
3. Heat the oil in a large nonstick skillet over high heat. Add the potatoes and cook, shaking the skillet and stirring the potatoes, for about 6 to 8 minutes until lightly browned. Drain well and wipe out the skillet.
4. Heat the butter in the skillet. Add the potatoes and salt. Cook, shaking and stirring, for 5 to 6 minutes or until the cubes are nicely browned and crisp. Drain and serve hot.

25 minutes