Crispy on the outside, tender on the inside :) A quick microwave step at the beginning is the trick to these perfect breakfast potatoes!
1.5 pounds potatoes* 3 tablespoons canola oil (or grapeseed), divided Salt and pepper Slice potatoes longwise and then into strips. Cut strips into 1/2 inch cubes. Rinse and dry well with a towel. Transfer to a microwave safe casserole dish with lid and toss with 1 tablespoon of oil. Cover and microwave for 5 minutes. You should be able to easily pierce the pieces with a toothpick but they should still be firm. Transfer to a colander and allow a quick drain. Set aside. Meanwhile, heat 2 tablespoons of oil over medium heat in a non-stick skillet large enough for potatoes to lie in a single layer. Place one piece of potato in the oil and when it starts to sizzle then the oil is hot enough. Add the potatoes, spread out into a single layer, and allow to cook covered and undisturbed for 5 minutes. Remove the lid and stir. Continue to cook, without a lid, and stir the potatoes every 2 minutes until they reach your desired browning and crispness level. Season with salt and pepper and serve immediately. *thin lighter skinned potatoes work best! Method adapted from America’s Test Kitchen Cookbook
