Caitlin Bensel
Serves 4 (serving size: about 2/3 cup)

Give the potatoes a head start by microwaving them until just shy of tender. The secret to supercrispy spuds isn't extra oil or a searing-hot pan; it's letting them dry out on paper towels before sautéing.

How to Make It

Step 1

Place 1 tablespoon water and quartered potatoes in a microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 4 minutes or until tender. Place potatoes on a paper towel-lined baking sheet; let potatoes dry for 5 minutes.

Step 2

Heat oil in a large cast-iron skillet over medium-high. Add potatoes; cook 3 minutes or until browned and crisp. Combine potato mixture, garlic, and remaining ingredients; toss.

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