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Pan-Fried Garlic Potatoes recipe

Pan-Fried Garlic Potatoes recipe

  • Recipes
  • Ingredients
  • Vegetable
  • Root vegetables
  • Potato
  • Potato side dishes

A deliciously simple potato side dish, which is made by pan-frying potatoes with garlic and olive oil. You can leave the skins on the potatoes, if preferred.

41 people made this

IngredientsServes: 6

  • 1kg potatoes
  • 3 cloves garlic, finely sliced
  • 3 tablespoons olive oil
  • salt and pepper to taste

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Bring a large saucepan of salted water to the boil over high heat. Meanwhile, peel potatoes, dice, then rinse under cold water. Blanch in boiling water for 5 minutes, then drain and transfer onto a clean tea towel, wipe and dry.
  2. Heat oil in a large frying pan, sauté the garlic until tender. Transfer potatoes into frying pan and cook over medium heat for about 15 minutes, stir frequently so they don't burn. Season with salt and pepper.

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Reviews & ratingsAverage global rating:(9)

Reviews in English (1)

Great very easy to do added paprika delicious-12 Jun 2014


Greek Pan-Fried Potatoes

The craving for souvlaki comes over me about once a month. I am usually in the center of town when that irresistible waft--the scent of grilled meat (either pork or lamb), garlic and oregano, coupled with the smell of warm, doughy pita bread--hits. The Greeks have a word for it: tsikna, the meaning of which encompasses both sound (i.e., the sizzle) and smell (that of pleasantly charred meat).

I usually give in to temptation at one of several favorite holes in the wall. These are places where the atmosphere is decidedly minimal but where some inevitably gruff yet skilled grill man turns out beautiful pita wraps filled with coal-roasted meat and dripping with tzatziki (the yogurt-cucumber-garlic sauce), warm tomatoes, thinly sliced onions and the juices of all of them combined. In Greece, they say that you can learn to cook but that you have to be born with the talent to grill.

There is no other street food that casts its spell on me like good--and, yes, greasy--souvlaki. What hot dogs are to the streets of Manhattan and fries and mayo to Amsterdam, souvlaki and its equally tempting sister, gyro, is to Athens.

Gyros, which are frequently mistaken for souvlakia, are made by stacking thin sheets of various meats on an upright skewer about 2 feet high and grilling the whole thing in a sort of vertical rotisserie for hours until all the meats meld indistinguishably together. Gyros don’t come in cubes, like souvlaki. Rather, the browned meat is masterfully sliced off so that it falls like shards into the pita wrap. The tomato-tzatziki-onion accompaniments are the same for both.

Prosaic but satisfying, souvlaki is probably the best-known Greek dish. It is certainly one that has been exported the world over. In the process, both at its source and abroad, it is sometimes transformed from hand-held, stand-up street food to a full mounded platter overflowing with cubes of tangy, tender skewered and grilled meat set over soft pita and served with fries, Greek salad and tzatziki.

It is a dish indelibly tied to the remotest past, to the tradition of roasting whole animals skewered on a spit, the stuff of mythic heroic feasts. Spit-roasting is a custom that survives to this day, in the form of the whole lamb savored throughout the country at Easter.

The word “souvlaki” is the diminutive of “souvla,” skewer. The “little skewers” were traditionally made from a kind of reed but nowadays are more likely to be made from metal or wood. The metal skewers, often complete with a heat-proof handle for serving, are usually used to make larger meal-size portions in which the cubed lamb or pork is interspersed with slices of green peppers, onions and tomatoes. The small wooden skewers are for individual, hand-held snacks.

The meat can either be removed and wrapped in a pita with all the preferred accompaniments or savored alone, plucked bite by bite straight off the little skewer, which usually is proffered with a slice of bread stuck onto its pointy tip.

Souvlaki has evolved to include not only lamb and pork, but also chicken, turkey, veal and beef, and certain types of fish, those that are meaty enough to be threaded and to hold up over a grill. Swordfish souvlaki has been a longtime favorite in Greek fish taverns and restaurants. In recent years, Greek chefs have presented skewered and grilled octopus, too. In light of all the meat scares in Europe, vegetarian souvlaki is also beginning to appear here.

Tradition dies hard among Greeks, though, so pork and lamb still remain the favorites. Some grilling aficionados prescribe marinating the meat first, especially if lamb is being used. Olive oil, fresh lemon juice, garlic and oregano make the most typical marinade, although sometimes wine is used too.

There are variations on all the trappings as well. For example, the traditional tzatziki might be replaced with a more esoteric recipe of thick, strained yogurt mixed with shredded carrots as opposed to cucumbers. In any event, garlicky tzatziki is always optional, and raw onions are not to everyone’s liking either.

If the souvlaki cook happens to hail from the north of Greece, or from the Greek diaspora around the Black Sea, he is more than likely to sprinkle a hearty dose of cayenne over the meat once it is grilled and wrapped, or to serve up a long metal skewer of marinated lamb or pork, without any vegetables but topped with a heap of paper-thin slices of raw onion. Cumin is another spice that sometimes finds its way into either the marinade or the end product just before serving it. More than a few souvlaki stands also fit four or five thin French fries between the pita, the meat and the vegetables.

The pita itself is also part of the art. In Greece, hand-held souvlaki is wrapped in a doughy kind of pita bread, not in the thin kind of pita bread with a pre-cut pocket. The bread can be grilled over coals with or without any fat or it can be cooked on a griddle, in which case it turns out slightly more cushiony.

As all the elements come together, the souvlaki should be assembled with lightning speed, the pita filled and rolled and then swaddled in pre-cut sheets of wax or parchment paper, so that all those savory juices stay safely within. When it is made to be served as a whole meal, though, the meat is sometimes removed from the skewer and placed over a piece of warm pita on a large plate. The tzatziki and fries are on the side.

All of this, of course, can more or less be replicated at home, provided that you have that innate knack for grilling. A good barbecue or a broiler will work. The only requirement is that it will get hot enough. While souvlaki may be simple to make, real tsikna doesn’t come easily.

Diane Kochilas is a food journalist for Ta Nea, a major newspaper in Greece, and the author of several books on Greek cuisine, most recently “The Glorious Foods of Greece” (William Morrow, 2001).


Recipe Summary

  • 4 ½ tablespoons butter
  • 2 large potatoes, cut into 1/2-inch cubes
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 ½ tablespoons butter

Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat cook and stir potatoes until golden brown, 10 to 15 minutes.

Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.

Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.


Rosemary Garlic Fried Potatoes

Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.

Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the backburner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic.

Serve with steak, chicken, or fish (or salad!)

Sometimes you just need to throw potatoes in a pot and fry them. You just do. But in all my experience with frying potatoes through the years, I&rsquove found that simply throwing them (however violently) into a pot of oil when they&rsquore raw just will never result in that magical, crispy wonderfulness that potatoes are meant to have. The best approach, I&rsquove found, is to cook the potatoes (whether by boiling or roasting) before frying them. The result is crispy, awesome potatoes every time!

Make these the next time you&rsquore serving up steaks, burgers, pork chops&hellipor anything! And I wouldn&rsquot put it past myself to serve these with a salad. (But maybe that&rsquos just me.)

The Cast of Characters. This is a complicated one, folks! Ha. Potatoes, rosemary, garlic, and vegetable oil for frying. Done!

Start by scrubbing the potatoes clean and cutting them into chunks. If they&rsquore larger potatoes, cut them in half lengthwise, then make a couple of cuts in the opposite direction. If they&rsquore smaller, just cut them in fourths.

At the same time, slice the garlic cloves as thin as you can! I used about 10 small cloves.

This is about 3 1/2 pounds of potatoes, but use as many (or as few) as you need.

Bring a pot of salted water to a boil, then carefully add the potatoes. Boil them until they&rsquore tender, about 15-20 minutes.


Italian Pan-Fried Potatoes

Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.

Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.

Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.

Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.


Pan-Seared Garlic Baby Potatoes Recipe (video)

These pan-seared baby potatoes with garlic butter are THE side dish for any meal! I wish you guys could simply smell the aroma of these through your screen! The garlic butter adds an oven-roasted garlic-y flavor to this dish that makes these potatoes irresistible! Serve these delicious garlic potatoes with barbecued meats, salads, steaks and chicken. It’s a great side dish for the summer months, or try it with your Thanksgiving turkey!

Watch My Video!

Watch my video recipe for all the details! Want to receive new recipe updates? Make sure to subscribe to my YouTube channel and turn on notifications!

Easy Cooking Tips

Making baby potatoes is super easy! It’s even easier if you plan ahead of time.

  • Just boil the potatoes in water until they are just fork tender. Try not to over-cook them, otherwise they will start to fall apart when in the pan.
  • Once the potatoes are cooked, not before, cut them into halves if they are larger than 1-inch in size.
  • Use a high-quality butter for frying. This is VERY important. The better quality the butter, the more flavor you’ll get. I like to use a grass-fed, organic and minimally processed butter.
  • Pan-fry the potatoes on medium-low – low and slow does the trick!

Growing up, my family had a large garden in the backyard and one of my favorite things to enjoy was young baby potatoes just taken out of the ground. They tasted soo good and had a unique flavor that you just don’t get with store-bought potatoes. I still crave for that flavor to this day! We would par-boil the potatoes, then pan sear them loads of butter and a bit of garlic. Making this recipe now brings back warm childhood memories for me!

More Side Dish Recipes!

Enjoyed this easy potato recipe? Check out some of my other recipes you’re sure to enjoy!


What To Serve With Best Roasted/Oven Baked Breakfast Potatoes Recipe?

These potatoes are the perfect compliment to any type of eggs: scrambled, over easy, fried, omelets, frittata, skillets, or even egg casseroles.

Serve it with toppings like fresh herbs, shredded cheese, Corn Salsa (One Bowl) or Pico De Gallo (One Bowl). You can even drizzle some Queso Dip (One Pot) or Cheddar Cheese Sauce (One Pot) on top.

They also pair well with any type of breakfast protein such as sausage, bacon, ham, or Canadian bacon.

They taste great for lunch or dinner too alongside chicken like Cajun Chicken (One Pot) or even steak like these Garlic Butter Steak Bites.


Perfect Pan Fried Potatoes

A lot of pan fried potatoes take wayyy longer than they should. You're first asked to boil the potatoes then chop and fry them. We can hardly think of anything more annoying. Especially if you're feeling lazy, hungover, or rushed&mdashor all of the above. The truth is, you don't need to pre-cook the potatoes at all. You just need to slice 'em thin and choose the best oils. plural! Below are our top tips for pan-fried potato perfection.

THE BEST COOKING OIL

As much as we love butter, it burns too quickly over high heat, which is necessary for optimal crispiness. Olive oil is only a little bit better. The solution: mixing EVOO with vegetable oil (or another neutral oil with a high smoking point).

THE BEST KIND OF POTATO

Any creamy variety. While russets would work, they're super starchy, which can lead to soggy-ish results. (It's why so many chip recipes ask you to soak the potatoes in water first.)

THE CORRECT WAY TO ADD HERBS AND SPICES

You can use whatever spices you'd like&mdashchilli powder, garlic powder, paprika, cumin, taco seasoning, even coriander&mdashin a ton of different combinations, but don't add them too soon! Dried spices can burn very easily. We like to add them during the last couple minutes of cooking.

The case is different for herbs. If you're using heartier stemmed herbs, like rosemary or thyme, it's fine to add them at the beginning of the cooking process. Things like chives, parsley, or basil, should be used at the last minute, lest you want them wilted and sad.


Which Potatoes Are Best For Roasting?

With so many potato options available, it can get confusing to decide which works best for certain recipes. But when it comes to roasting, you typically want potatoes that fall in the middle between waxy and starchy. Enter new potatoes or yukon golds!

These potatoes have a slightly waxy exterior that caramelize nicely, while being starchy enough to have a silky and buttery center.

For this recipe, I’ve decided to go with new potatoes which are essentially young, baby potatoes. You’ll often find them white or red in color – but both work just fine.


How to Make Crispy Pan Fried Potatoes:

  • I used the Russet potatoes which have a slightly higher starch and fry up crisp and tender. Yukon golds are another of my favorites and make a creamy, buttery texture. Experiment and try using different kinds of potatoes. Unpeeled baby reds and the purple fingerlings taste great and add color but they won&rsquot be as fluffy on the inside.
  • Peel the potatoes and slice them in 1/4-inch slices.
  • If you have a mandoline slicer it will make fast work of the slicing and the slices will all be of uniform thickness. A slicing blade to the food processor also does a good job.
  • Set your skillet over medium-high heat and add a couple of tablespoons of oil. Swirl the oil around so it covers the entire bottom of the skillet. You can tell when the oil is hot as it will look shimmery. Add the potatoes in a single layer and give them a generous sprinkle of salt.
  • Watch the potatoes closely and do not move them until you see the edges beginning to turn golden. Flip each potato round with a spatula. Cook the other side until the potato slices are tender al dente. It should take about four or five minutes for the first side to turn golden brown and two or three minutes for the second side.

Serve these pan fried potatoes for breakfast with crisp bacon strips, poached eggs, and buttered toast. Pretty up the plate with fresh fruit and enjoy! ❤️