Crispy Garlic Pan-Fried Potatoes
Ingredients (2–3 servings)
4–5 medium potatoes (Yukon Gold or russet work best)
2–3 tbsp olive oil (or olive oil + butter combo)
3–4 cloves garlic, whole and lightly crushed
1–2 sprigs fresh rosemary (or ½ tsp dried)
Salt, to taste
Black pepper, to taste
Optional: paprika or chili flakes for extra flavor
Step 1: Prepare the Potatoes
Peel the potatoes.
Slice them into thick rounds (about 1.5–2 cm / ½–¾ inch thick).
Rinse briefly to remove excess starch.
Pat completely dry with a kitchen towel (very important for crispiness).
Step 2: Parboil (Key for Creamy Inside)
Place potato slices in a pot of cold salted water.
Bring to a gentle boil.
Cook for 6–8 minutes, just until slightly tender but not falling apart.
Drain and let them steam-dry for 5 minutes.
Step 3: Season
Place potatoes in a bowl.
Sprinkle generously with salt and black pepper.
Toss gently so they don’t break.
Step 4: Pan Fry
Heat a wide skillet over medium heat.
Add olive oil (and butter if using).
Add crushed garlic cloves and rosemary — let them sizzle briefly to flavor the oil.
Arrange potato slices in one single layer.
Don’t overcrowd — cook in batches if needed.
Cook 5–7 minutes per side without moving them until golden brown.
Step 5: Finish
Flip carefully and brown the other side.
Spoon the garlic-rosemary oil over the potatoes while cooking.
Adjust salt and pepper at the end.
Remove garlic and rosemary if you want a cleaner look.
Optional Pro Tips 🔥
For extra crispiness: sprinkle a tiny pinch of flour or semolina on potatoes before frying.
For richer flavor: finish with a small knob of butter.
For restaurant look: garnish with fresh rosemary and roasted garlic cloves.
Serving Ideas
Perfect with steak, chicken, fish, or eggs
Amazing as a tapas or brunch side
Serve hot and crispy — they don’t wait well 😉
