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Mary Brown’s Taters

Mary Brown's Taters - recipe card
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Crispy, golden-brown potato cubes seasoned with a blend of garlic, onion, and paprika. This classic side dish is perfect for breakfast, brunch, or any meal, offering a satisfying crunch and fluffy interior.

Ingredients

Scale
  • 2 lbs russet potatoes (about 4 medium), scrubbed and cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Place the potato cubes in a large pot and cover with cold water by 1 inch. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Once boiling, reduce heat to medium and cook for exactly 5 minutes; the potatoes should be slightly tender but still firm at the center. Drain the potatoes in a colander and let them steam dry for 2 minutes, then pat gently with paper towels to remove excess moisture. This parboiling step ensures a fluffy interior while reducing final cooking time.
  2. Set a large 12-inch cast-iron or nonstick skillet over medium-high heat and add the vegetable oil. Swirl the oil to coat the bottom evenly and heat until it shimmers and flows like water, about 2 minutes. Do not let it smoke. The shimmering oil indicates the proper temperature for searing without burning the potatoes.
  3. Carefully add the dried potato cubes to the skillet in a single, even layer. Do not overcrowd; cook in batches if necessary. Let the potatoes cook undisturbed for 4 to 5 minutes until the bottoms are deep golden brown and crisp. Use a thin metal spatula to lift and check one cube; it should release easily and show an even color.
  4. Sprinkle the kosher salt, black pepper, garlic powder, onion powder, and paprika evenly over the potatoes. Toss the potatoes gently with the spatula to distribute the seasoning, then spread them back into an even layer. The spices will toast slightly, enhancing their aroma and flavor.
  5. Continue cooking, stirring every 3 to 4 minutes, for 10 to 12 minutes total. Each stir should expose new surfaces to the hot oil, promoting even browning. The potatoes are done when they are golden brown on most sides, crispy on the outside, and tender inside when pierced with a fork.
  6. If the pan becomes too dry and the potatoes start to stick, drizzle in an additional 1 teaspoon of oil and toss quickly. Avoid adding water, as it will create steam and prevent crisping. The visual cue is that the oil should remain visible but not pooled; the potatoes should sizzle continuously.
  7. Once the potatoes are fully cooked, transfer them to a paper towel-lined plate or bowl to absorb any excess oil. Let them rest for 1 minute. This brief rest allows steam to escape, keeping the crust crispy.
  8. Garnish with the chopped fresh parsley and serve immediately. For best texture, serve within 5 minutes; they will soften as they cool.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, spread the potatoes on a baking sheet and warm in a 375°F (190°C) oven for 8-10 minutes, or in a skillet over medium heat with a splash of oil until hot and crisp. Freezing is not recommended as potatoes become mushy upon thawing.

Nutrition

Keywords: Mary Brown's Taters, crispy potatoes, skillet potatoes, seasoned potatoes, Southern side dish, breakfast potatoes, home fries, potato recipe, easy side dish, comfort food, vegetable oil, garlic powder, paprika

Find it online: https://copycatkitchenco.com/mary-browns-taters/