by JESSE SZEWCZYK
Crispy potatoes with soft, tender centers are tossed in melted butter, minced garlic, and fresh parsley to create the ultimate side dish. It’s like the classic diner home fries you know and love, only elevated.
Peel and cut 4 medium russet potatoes into 1-inch cubes.
Cook potatoes in water for 12 to 14 minutes. Then drain on paper towels.
Heat olive oil in a skillet over medium-high heat. Cook potatoes until golden-brown and crisp on all sides (10 to 12 minutes total), stirring and flipping them often.
Combine melted unsalted butter, garlic, parsley, black pepper, and salt in a bowl.
Toss the crispy potatoes in the butter mixture and garnish with Parmesan.