Garlic Herb Fried Potatoes and Onions
These crispy fried potatoes and onions, infused with garlic and fresh herbs, make a perfect side dish or a satisfying light meal.
Equipment
- large heavy-bottomed skillet
- cast-iron pan
- kitchen towel
Ingredients
Main Ingredients
- 2 large Russet potatoes
- 1 large yellow onion
- 3 cloves garlic
- 1 tablespoon fresh rosemary or 1 teaspoon dried
- 1 tablespoon fresh thyme or 1 teaspoon dried
- 3-4 tablespoons olive oil or cooking fat of choice
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish (optional)
Instructions
Preparation
- Peel and cut the Russet potatoes into even ½-inch cubes, then rinse thoroughly under cold water to remove starch and pat them completely dry.
- Heat 1-2 tablespoons of olive oil in a large skillet over medium heat, then sauté sliced onions, minced garlic, rosemary, and thyme for 5-7 minutes until translucent; remove and set aside.
Cooking
- Add 2-3 tablespoons of olive oil to the same skillet, increase heat to medium-high, and once hot, add the dried potatoes in a single layer, cooking in batches if necessary.
- Cook the potatoes undisturbed for 5-7 minutes to form a golden-brown crust, then stir and continue cooking for 15-25 minutes until all sides are crispy and the potatoes are tender.
- Return the cooked onion mixture to the skillet with the potatoes, stir gently, season generously with salt and pepper, and cook for another 2-3 minutes to meld the flavors.
Serving
- Transfer the garlic herb fried potatoes and onions to a serving dish, garnish with fresh chives or parsley if desired, and serve immediately.
Notes
For best results, do not overcrowd the pan when frying potatoes; work in batches if needed to ensure maximum crispness. Adjust salt and pepper to your taste, and consider using a mix of fresh herbs for added depth of flavor.