Italian Pan-Fried Potatoes recipe
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Ingredients
- 4 russet potatoes, scrubbed 3 tablespoons olive oil, divided, or as needed 2 teaspoons salted butter, or to taste 1 medium onion, sliced 3 cloves garlic, minced salt and ground black pepper to taste ½ cup pitted Kalamata olives, halved 1 tablespoon minced fresh parsley, or to taste
Nutrition Info
- 333.5 caloriescarbohydrate: 42.2 gcholesterol: 5.4 mgfat: 16.8 gfiber: 5.4 gprotein: 5.1 gsaturatedFat: 3.3 gservingSize: -sodium: 343.2 mgsugar: 2.9 gtransFat: : -unsaturatedFat: : -
Directions Italian Pan-Fried Potatoes
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.