Crispy Sauté Potatoes with Garlic
User Reviews
5
Crispy Sauté Potatoes with Garlic
Description
The recipe involves peeling and cubing potatoes, then simmering them in cold water until nearly cooked but still firm enough to hold shape. After draining and drying, the potatoes are fried in vegetable or sunflower oil along with whole garlic cloves and rosemary, arranged in a single layer to avoid overcrowding. Frequent turning develops an even golden, crisp crust while keeping the inside tender and flaky if using floury potatoes, or creamy for waxy varieties.
Whole garlic and rosemary infuse the oil during cooking, permeating the potatoes with their aroma without overpowering. Removing garlic and rosemary before serving prevents bitterness from overcooked herbs. These sauté potatoes can be served alongside most dishes that pair well with roasted or mashed potatoes.
Choosing the right potato type affects texture: floury potatoes like King Edward or Maris Piper produce flaky interiors, while waxy varieties yield solid, creamy interiors. Avoid overcrowding the pan to ensure crispiness. Let the potatoes dry completely before frying to avoid sogginess.
Ingredients
- 750 g potato
- 2 cloves garlic
- 2 talks rosemary
- ⅓ cup vegetable oil or sunflower oil
- 1 tablespoon salt sea salt
Instructions
- Peel and cut your potatoes in 1 - 1½ cm cubes.
- Fill a saucepan with cold water and add the potatoes in.
- Place the saucepan on medium heat and bring to a boil.
- Cook the potatoes for 6-7 minutes or until almost cooked.
- Drain and leave the potatoes on a colander to get rid of the excess water. You can make this step a couple of hours in advance.
- When ready to serve, heat the oil in a large heavy-based nonstick frying pan.
- Add the whole garlic and rosemary to the oil along with the potatoes in a single layer. Avoid overcrowding the pan. Make it in two batches if necessary. If making it in two batches, use half of the oil, one rosemary, and garlic at each time.
- Cook the cubed potatoes for 7-8 mins, flipping them frequently until they are golden and crispy.
- Place the potatoes on a plate and sprinkle on some sea salt. Keep warm until you sauté the second batch of potatoes. Remove the rosemary and garlic before serving.
Notes
- Use floury potatoes like King Edward or Maris Piper for flaky insides and crispy edges.
- Waxy potatoes such as Charlotte or fingerling produce creamier interiors with crisp exteriors.
- Parboil potatoes gently in cold water until almost cooked but not falling apart.
- Dry potatoes thoroughly before frying to prevent soggy texture.
- Place potatoes in a single layer without overcrowding the pan for even crisping.
- Remove garlic and rosemary before serving to avoid bitterness.
- Avoid moving potatoes in the pan until edges begin to crisp for better crust formation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4portion
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 1756mg | 73% |
| Potassium | 801mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 38mg | 42% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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