Crispy Garlic Pan-Fried Potatoes

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

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Step 1: Prepare the Potatoes

1. Peel the potatoes.

2. Slice them into thick rounds (about 1.5–2 cm / ½–¾ inch thick).

3. Rinse briefly to remove excess starch.

4. Pat completely dry with a kitchen towel (very important for crispiness).

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Step 2: Parboil (Key for Creamy Inside)

1. Place potato slices in a pot of cold salted water.

2. Bring to a gentle boil.

3. Cook for 6–8 minutes, just until slightly tender but not falling apart.

4. Drain and let them steam-dry for 5 minutes.

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Step 3: Season

1. Place potatoes in a bowl.

2. Sprinkle generously with salt and black pepper.

3. Toss gently so they don’t break.

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Step 4: Pan Fry

1. Heat a wide skillet over medium heat.

2. Add olive oil (and butter if using).

3. Add crushed garlic cloves and rosemary — let them sizzle briefly to flavor the oil.

4. Arrange potato slices in one single layer.

   • Don’t overcrowd — cook in batches if needed.

5. Cook 5–7 minutes per side without moving them until golden brown.

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Step 5: Finish

1. Flip carefully and brown the other side.

2. Spoon the garlic-rosemary oil over the potatoes while cooking.

3. Adjust salt and pepper at the end.

4. Remove garlic and rosemary if you want a cleaner look.

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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.

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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 😉