Ingredients
Scale
- 10–12 medium potatoes (russet or Yukon gold)
- 6–8 tbsp oil
- 3 tbsp vegan soy free butter
- 2–3 tsp salt (adjust to taste)
- 1–2 tsp black pepper
Optional seasonings:
- 2 tsp garlic powder
- 2 tsp paprika
- 1–2 tsp onion powder
- Fresh herbs (parsley, rosemary)
Instructions
- Wash and cut potatoes into ½-inch cubes.
- Soak in cold water for 10–15 minutes.
- Drain and dry completely with towels.
- Heat oil in a large skillet (or use 2 pans for best results).
- Add potatoes in a single layer (cook in batches if needed).
- Let sit 4–5 minutes, stirring to form a crust.
- Flip and cook, stirring occasionally, for 15–20 minutes.
- Add vegan soy free butter and seasonings near the end.
- Cook until golden and crispy on all sides.
- Salt at the end and serve hot.