How to Make your Pan-Fried Potatoes Crispy

Short answer: Sauté your large diced potatoes in a covered pan with some olive oil and salt until you can poke a fork through them.  Stir/flip occasionally.  Then let them cool down with the lid on.  Then, about 8-10 minutes before you want to eat them, add a good portion of butter (not olive oil), and sauté them on high heat, flipping them frequently.  They will crisp right up and everyone will think you have magic skills.  

Tips:

-depending on the kind of potato you are using, you may not need to peel them.  If the skins are thin and I am happy with how clean I got them, I just check for bad spots, deal with those, and dice the whole rest of the potato.  The skins are pretty good for you, so I try to leave them on when I can. 

-I always sauté as many potatoes as I comfortably can in my large pan (a ten inch).  You can do many things with leftover cooked potatoes, so this is a real timesaver for me.  I’ll cook these puppies through, and then pull out what I don’t need for the meal I’m making.  I put those in a container and let them cool separately on the counter.  Then, I’m only crisping the potatoes I need for my current meal, and that makes it go even faster.  

-I never get enough potatoes in my Misfits Market box, so I do still buy potatoes at the store.  My current go-to is the 10lb bag of white potatoes at Sam’s Club ($8). 

-Sautéed potatoes are the key to surviving Whole30.  They fill you up and keep you from falling off that carb cliff every 2-3 hours.  A life-saver!