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Heat the butter and the oil in a 12-inch well seasoned cast iron skillet over medium high heat. (if you don't have a cast iron skillet, the next best option is a heavy non-stick skillet) Spread the potato straws evenly in the skillet and press down gently with a spatula. Cook until the underside is golden brown, pressing down on the potatoes occasionally. I also like to gently pull the potatoes in around the sides to create a taller and neater edge. This will also make it easier to flip. Turn down the heat a bit and cover the potatoes for 5 minutes or so, to make sure the center of the potatoes cooks. Uncover, press down on the potatoes once more and neaten the sides, give the skillet a few shakes to make sure that all the potatoes are moving as one, then flip it.
(There are a couple of ways to do this; If you are using a non-stick skillet, you may want to air flip the potatoes. It's easier than it sounds but may take a bit of practice. However, since I prefer to use my cast iron skillet, which is far too heavy to use for flipping, I flip the potatoes with two large metal spatulas. Or, the safest way to flip is to slide the potatoes onto a large plate, cover with a second plate and flip upside down. Then slide the potatoes back into the skillet raw side down. ) |
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