Directions 5 steps | 15 Minutes
Measure and prep all ingredients.
Peel the potatoes, or leave the skins on if you prefer. Slice them into ½ inch wide planks. Then slice each plank into ½ inch wide batons. Dice the batons into ½ inch cubes.
In a large cast-iron skillet or another large skillet over medium heat, heat the oil. Once the oil is very hot, add the diced potatoes and spread them in a single layer. Allow them to cook undisturbed for about 3 minutes.
Season the potatoes with the salt and cook, stirring every minute or so, until they are crispy on all sides. If the pan becomes dry and the potatoes start to stick or burn, generously add more oil.
Sprinkle with minced chives and serve. Enjoy!
- Be sure to use Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe.
- You can change up the herbs you serve the potatoes with or even add other spices or dried herbs along with the salt.