Crispy Butter Jalapeño Potatoes

Ingredients

• 700 g Cambrai Potatoes (washed, boiled whole, then cut in half)
• 1 tbsp Salt (for boiling water; additional to taste for seasoning)
• 2 tbsp Olive Oil (extra virgin recommended; divided use)
• 5 tbsp Unsalted Butter (cut into cubes, softened)
• 1 small Onion (grated)
• 1 clove Garlic (pressed)
• 1 piece Jalapeño (seeded, finely chopped)
• 1 tsp Chicken Broth Powder (optional, for seasoning in place of salt)
• 0.5 tsp Black Pepper (freshly ground)
• 1 pinch Oregano (dried)
• 2 tbsp Fresh Cilantro (chopped)

Instructions

1. Wash Potatoes

   Rinse the Cambrai potatoes under cold running water, scrubbing any dirt off the skins.

   Time: PT5M

2. Boil Potatoes

   Place the potatoes in a large pot, cover with cold water, add 1 tbsp salt, and bring to a rapid boil over high heat. Once boiling, reduce to medium‑low, cover, and simmer 15 minutes. Check small potatoes with a knife; when they slide in easily, let the larger ones cook an additional 3‑5 minutes until all are fork‑tender.

   Time: PT20M

   Temperature: high then medium‑low

3. Drain and Rest

   Drain the potatoes in a colander and let them sit for 3‑5 minutes to steam off excess moisture.

   Time: PT5M

4. Cut Potatoes

   Using a sharp knife, cut each boiled potato in half lengthwise.

   Time: PT5M

5. Prepare Aromatics

   Grate the onion, press the garlic clove, seed and finely chop the jalapeño, and chop the cilantro.

   Time: PT5M

6. Melt Butter and Oil

   Heat a large skillet over medium heat. Add 1 tbsp olive oil and 2 tbsp butter; melt until foamy but not browned.

   Time: PT2M

   Temperature: medium

7. Brown the Potatoes

   Add the halved potatoes to the skillet, season with a pinch of salt (or chicken broth powder) and freshly ground pepper. Stir constantly, turning the potatoes so they brown evenly on all sides, about 15 minutes.

   Time: PT15M

   Temperature: medium

8. Sauté Aromatics

   Push the potatoes to one side of the pan. Add the remaining 2 tbsp butter, a drizzle of olive oil, then the grated onion, pressed garlic, chopped jalapeño and a pinch of oregano. Sauté for 2‑3 minutes until the onion becomes translucent.

   Time: PT3M

   Temperature: medium

9. Combine and Finish Cooking

   Mix the aromatics with the potatoes, lower the heat to medium‑low, and cook another 5‑7 minutes so the flavors meld and the onion fully softens.

   Time: PT7M

   Temperature: medium‑low

10. Add Cilantro

    Stir in the chopped cilantro, remove the skillet from heat, and give everything a final toss.

    Time: PT1M

11. Serve

    Transfer the potatoes to a serving dish and serve hot.

    Time: PT0M

Nutrition Facts

Calories

325

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cambrai Potatoes: Yukon Gold potatoes, Red potatoes
• Instead of Salt: sea salt, kosher salt
• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Onion: shallot
• Instead of Garlic: garlic paste
• Instead of Jalapeño: serrano pepper, green chili
• Instead of Chicken Broth Powder: vegetable broth powder
• Instead of Black Pepper: white pepper
• Instead of Oregano: Mexican oregano
• Instead of Fresh Cilantro: parsley

Equipment Needed

• Large Pot
• Colander
• Cutting Board
• Chef's Knife
• Large Skillet/Frying Pan
• Wooden Spoon or Spatula
• Box Grater
• Garlic Press
• Measuring Spoons
• Tongs (optional)

Critical Steps — Do Not Skip

• Boiling potatoes until fork‑tender
• Melt butter without letting it brown
• Achieving a uniform golden‑brown crust on the potatoes
• Sautéing onion, garlic and jalapeño without burning

Chef Tips from the Video

• Cutting the potatoes after they are boiled keeps them from falling apart during the fry.
• A splash of water (about 1 tbsp) can be added if the pan gets too dry before the potatoes are fully browned.
• For extra smoky flavor, finish the potatoes with a pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days; reheat gently in a skillet.

Freezer: Not recommended – potatoes become grainy after freezing.

Room temperature: Best served the same day; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Boil the potatoes a day ahead, cool, and refrigerate. Finish them in the skillet just before serving.
• Grate the onion and press the garlic in advance; store in a small sealed container.