Batas à Portuguesa

Peel the potatoes and cut them into uniform wedges or cubes, approximately 1 to 1.5 inches in size, to ensure even cooking. Rinse them under cold water and pat dry thoroughly with a clean kitchen towel.

Place the potatoes in a large pot and cover with cold salted water, bringing it to a boil over medium-high heat. Parboil the potatoes for about 8 minutes until they are just beginning to soften but are not fully cooked.

Drain the parboiled potatoes in a colander and allow them to steam-dry for a few minutes. This step helps achieve a crispier exterior when finishing the potatoes.

Heat the olive oil and butter together in a large heavy-bottomed skillet or frying pan over medium-high heat until the butter is melted and the mixture begins to shimmer.

Add the parboiled potatoes to the pan in a single layer, taking care not to overcrowd them. Cook without stirring for 4 to 5 minutes to allow a golden crust to form on the bottom.

Turn the potatoes and continue cooking, turning occasionally, until all sides are golden brown and crispy. Adjust heat as necessary to prevent burning.

Season the potatoes generously with the level teaspoon of salt and freshly ground black pepper, tossing gently to coat all pieces evenly.

Transfer the finished potatoes to a serving dish lined with paper towels to drain any excess oil. Serve immediately while hot and crispy.