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Pan Fried Crispy Garlic Potatoes

Pan Fried Crispy Garlic Potatoes

I’m going to keep it short and sweet, just like this Crispy Garlic Potatoes recipe. These potatoes are simply delicious. Crispy on the outside and melt in your mouth creamy on the inside. I threw the recipe together on a whim using ingredients that you probably have sitting in your kitchen right now. Added the cooking wine last minute to amp up the flavor. It’s one of my new favorite potato dishes, falling right behind my Roasted Garlic Mashed Potatoes. Can y’all tell that I love garlic?! lol

Garlic Potatoes

My cast iron skillet is my go to when it comes to searing and crisping. But you can easily spread the potatoes on a sheet pan and throw them in the oven if you don’t have one. Then put them in the broiler for a few minutes for that extra crisp. In fact, the oven may be easier than the skillet since you won’t have to toss and turn as much at all. I’m going to try it that way next time.

Crispy Garlic Potatoes Recipe

I didn’t measure ingredients for these crispy garlic potatoes while preparing them. But this is truly one of those recipes that you season to taste. I’ll do my best to guestimate and give you guys somewhere to start. Let’s get to the recipe!

Pan Fried Crispy Garlic Potatoes

Recipe by EricaCourse: Sides, Vegetarian, VeganCuisine: American
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

These garlic potatoes are crispy on the outside and melt in your mouth creamy on the inside. Simply delicious.

Ingredients

  • 1.5 lb bag of dutch yellow baby potatoes, sliced in half

  • 3 garlic cloves, crushed

  • 2 tbsp olive oil

  • 1/4 tsp sea salt

  • 1/8 tsp freshly ground black pepper

  • 1/4 cup white cooking wine

  • 1-2 tsp dried parsley

Instructions

  • Thoroughly wash the potatoes and pat dry with a paper towel. Cut each one in half and season the potatoes with salt and pepper.
  • Heat the olive oil over medium heat in a cast iron skillet.
  • Add the crushed garlic to the skillet and stir until the pan is evenly coated with garlic.
  • Add the potatoes to the skillet, flesh side down. Cook the potatoes until they are crispy, then flip the potatoes. Cook until the skin is crispy and a fork can be easily inserted through the middle.
  • Turn off the heat and add the cooking wine to the skillet to deglaze the pan. Give the potatoes a gentle stir to coat them with the wine and crispy garlic.
  • Garnish the potatoes with dried parsley and serve hot.

Notes

  • If using a sheet pan, coat the potatoes with olive oil and season with salt and pepper. Bake until crispy and toss with the cooking wine. Broil for a couple of minutes for extra crisp and garnish with the dried parsley.

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