Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.
- Servings: 4
Source: Martha Stewart Living, March 2003
- 1 1/2 pounds (about 4) russet potatoes
- 2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh chives
Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.
Heat half the oil in a large saute pan over medium heat. Pat potatoes dry; add half to pan. Season with salt and pepper. Cook, tossing frequently, until potatoes are golden, 12 to 15 minutes. Add half the butter; as it melts, toss to coat potatoes.
Transfer to a serving plate; keep in a warm place while you repeat with remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately.