Crispy Butter Garlic Potatoes

Name: Crispy Butter Garlic Potatoes
Cook time: 30 min
Total time: 30 min
Ingredients: 0.5 lb Potatoes, Yukon Gold or russet; Some Salt, for boiling + to taste; 3/4 tbsp Butter; 1 1/4 cloves of Garlic, sliced; 1/3 handful of Parsley, fresh, chopped; 1/6 tsp Paprika; 1/6 tsp Italian Seasoning; Some Pepper (Black), to taste

These crispy butter garlic potatoes are tender in the center with a golden, savory crust on the outside. Boiled until just fork-tender, then pan-fried in butter with sliced garlic, paprika, and Italian seasoning, they finish with fresh parsley and black pepper for a simple side dish full of rich flavor.

These crispy butter garlic potatoes are tender in the center with a golden, savory crust on the outside. Boiled until just fork-te... Show more

By Alex Cook Joy · Original recipe

Health Grade

A · Excellent

Time

30 min

Price

0,49 €

Calories

273 kcal

vegetarian

low calorie

easy

gluten free

Method

Wash and peel potatoes

Rinse the Potatoes under cool running water to remove any dirt, then peel them completely. Give them a quick final rinse if needed so you start with clean potatoes before cutting.

Cut into chunks

Cut the peeled potatoes into bite-size chunks, aiming for pieces about 1 to 1 1/2 inches wide so they cook evenly. Try to keep the pieces similar in size so some do not fall apart while others stay undercooked.

Boil until tender

Place the potato chunks in a pot and cover them with cold water by about 1 inch. Add Salt generously to the water so the potatoes get seasoned from the inside out. Bring to a boil over medium-high heat, then cook for 10 to 15 minutes, until the potatoes are just fork-tender but not falling apart.

Drain and steam-dry

Drain the potatoes well in a colander, then let them sit for 2 to 3 minutes so excess moisture can evaporate. The drier the surface, the easier it will be to get a crisp golden crust in the pan.

Melt the butter

Set a large skillet over medium heat and add the Butter. Let it melt completely and begin to foam lightly, but do not let it brown deeply at this stage.

Crisp the potatoes

Add the drained potatoes to the skillet in as even a layer as you can. Leave them undisturbed for 3 to 4 minutes so the bottoms can turn golden and crisp, then gently stir and toss them every so often until they are browned and crispy on most sides, with soft centers.

Add garlic and spices

Lower the heat slightly if the pan seems very hot, then add the sliced Garlic, Paprika, and Italian Seasoning. Stir gently for 30 to 60 seconds, just until the garlic smells fragrant and the spices coat the potatoes evenly. Keep it brief so the garlic does not scorch and turn bitter.

Finish and serve

Remove the skillet from the heat and toss in the chopped Parsley. Season with Black Pepper to taste, then taste a potato and add more salt if needed. Serve right away while the outsides are crisp and the insides stay fluffy and tender.