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Diced potatoes tossed with salt, pepper, and chives make a homey, quick side dish suitable for breakfast or dinner.

Martha Stewart Living, March 2003

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Servings:
4
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Ingredients

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Directions

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  • Peel potatoes, and place them in cold water to inhibit discoloration. Remove, and cut into 3/4-inch cubes.

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  • 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.

Cook's Notes

For crisp browned potatoes, avoid crowding the pan when sauteing.

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