Golden, crispy, and downright delicious! Cowboy Dustin’ knows that you don’t need fancy ingredients to rustle up something special. Just tender Yukon Gold potatoes, a sizzling cast-iron skillet, and a little Richard’s Famous seasoning magic. Crispy on the outside, fluffy on the inside, and bursting with flavor!
Prep: 15 min
Cook: 25–30 min
Serves: 4–6
Ingredients
2 pounds Yukon Gold potatoes, cut into 1-inch cubes
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon Richard’s Famous Original Garlic Salt
1½ teaspoons Richard’s Famous California Cowboy Dust seasoning
1 tablespoon chopped fresh parsley (optional)
Directions
1. Round up those taters! Place the cubed potatoes in a pot of cold water. Bring to a boil and simmer for 5–7 minutes, until just beginning to soften but still firm enough to hold their shape.
2. Drain and dry. Drain thoroughly and let the potatoes steam-dry for about 5 minutes. Give the colander a gentle shake to rough up the edges. Those little rough spots turn wonderfully crispy!
3. Fire up the skillet! Heat a large, 12-inch cast-iron skillet over medium-high heat. Add the olive oil and butter.
4. Get ’em golden! Add the potatoes in a single layer. Cook undisturbed for 4–5 minutes to develop a beautiful golden crust. Turn occasionally and continue cooking for another 10–15 minutes, until crispy and browned on all sides. Work in batches if necessary.
5. Bring on the flavor! Reduce the heat to medium-low. Sprinkle with Richard’s Famous Original Garlic Salt and California Cowboy Dust. Toss gently for another minute to coat the potatoes evenly without scorching the seasonings.
6. Saddle up and serve! Sprinkle with fresh parsley if desired, and serve piping hot, straight from the skillet!
Cowboy Dustin’s Trail Tip
"The secret to crispy taters? Dry ’em good, get that skillet hot, and don't go stirrin’ ’em every five seconds! Give those little fellers time to get golden!"
A little seasoning turns everyday potatoes into something worth hollerin’ about!
GOOD GARLIC! SHOP HERE