1½ lbs russet potatoes, (about 4)
2 tbsp olive oil
coarse salt and freshly ground pepper, to taste
1 tbsp unsalted buter
2 tbsp fresh chives, chopped
Peel potatoes, and place them in cold water to inhibit discoloration. Remove and cut into ¾-inch cubes.
Heat ½ the oil in a large saute pan over medium heat. Pat potatoes dry; add ½ to the pan. Season with salt and pepper. Cook, tossing frequently, for 12 to 15 minutes until potatoes are golden. Add ½ the butter; as it melts, toss to coat potatoes.
Transfer to a serving plate; keep in a warm place while repeating with the remaining oil, potatoes, and butter. Toss potatoes with chives. Serve immediately. Enjoy!
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