Baked Potato Cubes
My first "real job" was working at a pancake house called Village Inn (I-Hop competitor for all you East Coasters). For a solid year on days I worked, I lived off pancakes, home fries and pie. I fully blame this job for my love of fried potatoes. There is something about the crispy borders that you get from the pan (and butter let's be real), that just isn't the same when eating a baked potato.
But since I'm no longer 16, and have realized that French Silk pie isn't an acceptable dinner night after night, I've settled on this pretty amazing baked-no-butter home-fry alternative. The secret is to pan fry the potatoes for a few minutes before putting them into the oven. I'm also convinced that using a cast iron skillet adds a ton of flavor. They are only intimidating until you get one.
5 minute prep | 25 minute total cook time
- Potatoes (these are called butter potatoes, fitting eh?)
- Olive Oil
- Garlic Powder
- Set oven to 350, and start heating frying pan.
- Chop potatoes into cubes and add to pan.
- Drizzle a small amount of olive oil over the top (you don't need much).
- Sprinkle spices on to taste (you can always add more later).
- Cook for ~5 minutes, stirring occasionally (this gives the outside of the potatoes that delish crispy consistency).
- Put pan in oven and bake for 20 minutes.
This is a great food to prep a bunch and store in the fridge for later use, it reheats really well.