Diced potatoes (pan fried)
Yield:
4 servings
Prep Time:
5 minutes
Cook Time:
12 minutes
Total Time:
17 minutes
A quick and delicious way to cook crispy potatoes on the stove.
Ingredients
- 2 Tbsp. oil
- 4 russet potatoes
- 1/4 onion (optional)
- Nature’s season
- Salt and pepper, to taste
Instructions
- Wash potatoes and pat dry. Cut into 1/2” cubes. If using onion, dice and set aside.
- Heat a cast iron skillet over medium (5). Once hot, add oil.
- Add potatoes and onion to skillet in a single layer. Sprinkle generously with Nature’s season, salt, and pepper. Cover and cook for 5 minutes.
- Remove cover from potatoes and flip. Cook uncovered for another 5 minutes until crispy on other side.
Diced potatoes (baked)
Yield:
4 servings
Prep Time:
4 minutes
Cook Time:
20 minutes
Total Time:
24 minutes
An easy way to make crispy diced potatoes in the oven.
Ingredients
- 3-4 russet potatoes
- Nature’s season
Instructions
- Cut potatoes into 1”x1 1/2” pieces. (Cut potato in half long way, cut both halves in half vertically while laying flat, then cut into 1” pieces).
- Rinse potatoes, shake off excess water, and cover evenly in spices. Lay potatoes in an even layer on a baking sheet.
- Bake at 425°F on bottom rack of oven for 20-25 minutes until fork tender, stirring at least once during baking time.
