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Greenock’s Morning Potato Cubes
The great thing about this recipe is that you can easily adjust it to your own preferences by switching the spices called for in the recipe to your own favorite.
- 1 medium potato per person (red skin Yukon potatoes work well)
- Dash olive oil
- 1/2 tablespoon butter per potato
- Seasoning to taste - Our favorite is Szeged Brand Chicken Rub or Steak Rub. When in season, fresh chopped herbs are wonderful.
Wash potatoes. Cut into 1/2 to 3/4-inch cubes.
Heat a high sided skillet with a lid and add dash of olive oil. Add the potatoes and toss to coat with oil. When coated, add water to fill about halfway up the potatoes and put on the lid to steam. Check the pan often to make sure the water has not cooked away completely and add more if needed. The potatoes are done steaming when you can slide a fork in easily. (There should be very little, if any, water left at this point.)
Remove the lid and add the butter, tossing to coat the potatoes. Add the seasoning of your choice now and toss a little more to distribute. Cook without stirring for a few minutes until the bottom of the potatoes start to get golden and crisp. Toss every few minutes until the potatoes reach the crispness you prefer.
Recipe reprinted by permission of <I>Greenock House, VA<. All rights reserved.
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