![Pan-Fried Potato Croutons](https://cdn.statically.io/img/www.foodandwine.com/thmb/suoCn9DhSkvbWs2kGkHzyNCoDNo=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201103-r-potato-croutons-0c378cecafa049adb15a3c43a1943c70.jpg)
Ingredients
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1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
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Salt
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1 tablespoon unsalted butter
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2 tablespoons extra-virgin olive oil
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Freshly ground pepper
Directions
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Put the potatoes in a medium saucepan and cover with 1 inch of water. Season with salt and bring to a boil. Drain the potatoes in a colander and let stand for 5 minutes.
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In a medium nonstick skillet, melt the butter in the olive oil. Add the potatoes and cook over high heat, stirring occasionally, until golden and crispy, about 5 minutes. Season with salt and pepper and serve.
Make Ahead
The croutons can be kept at room temperature for up to 3 hours. Reheat before serving.