Description
Crispy on the outside and fluffy on the inside, these pan-fried potatoes are seasoned with garlic, butter, and rosemary for a perfect side dish or breakfast staple.
Ingredients
Scale
- 2 large Russet potatoes (approx. 1 kg), peeled or unpeeled, cut into 1-inch cubes
- 3 tbsp Avocado oil or Vegetable oil
- 2 tbsp Unsalted butter
- 2 cloves Garlic, minced
- 1 tsp Dried rosemary or thyme
- Flaky sea salt, to taste
- Fresh cracked black pepper, to taste
- 1/2 tsp Smoked paprika (optional)
Instructions
- Peel and cube potatoes into 1-inch pieces. Place in a bowl of cold water and soak for 10 minutes to remove excess starch.
- Drain potatoes and place in a pot of salted boiling water. Par-boil for 8-10 minutes until fork-tender but not mushy.
- Drain well and let steam dry for a few minutes. Vigorously shake the potatoes in the pot to rough up the exterior surfaces.
- Heat a heavy-bottomed skillet (cast iron or stainless steel) over medium-high heat. Add avocado oil and heat until shimmering.
- Add potatoes to the pan in a single layer, ensuring not to overcrowd. Cook undisturbed for 5 minutes to form a crust.
- Flip and stir potatoes. Cook for another 7-10 minutes, stirring occasionally, until golden brown and crispy on all sides.
- In the last 2 minutes, add butter, minced garlic, and dried herbs. Toss to coat and toast the garlic without burning.
- Remove from heat. Immediately sprinkle with flaky sea salt and black pepper. Serve hot.
Notes
Do not skip the par-boiling step to ensure a fluffy interior. Dry potatoes thoroughly after boiling to prevent steaming. Do not overcrowd the pan; cook in batches if necessary. Add garlic at the end to prevent burning. For vegan version, omit butter and use all oil.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 275
- Sugar: 1
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 3
- Protein: 4
Keywords: pan fried potatoes, crispy potatoes, home fries, russet potatoes, garlic butter potatoes, breakfast side dish, gluten-free side