Name: Italian Pan-Fried Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Russet potatoes, scrubbed - 4; Olive oil, divided, or as needed - 3 tablespoons; Salted butter, or to taste - 2 teaspoons; Onion, sliced - 1 medium; Garlic, minced - 3 cloves; Salt and ground black pepper to taste - 3 cloves; Pitted kalamata olives, halved - ½ cup; Minced fresh parsley, or to taste - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Italian Pan-Fried Potatoes

1. Russet potatoes, scrubbed - 4

2. Olive oil, divided, or as needed - 3 tablespoons

3. Salted butter, or to taste - 2 teaspoons

4. Onion, sliced - 1 medium

5. Garlic, minced - 3 cloves

6. Salt and ground black pepper to taste - 3 cloves

7. Pitted kalamata olives, halved - ½ cup

8. Minced fresh parsley, or to taste - 1 tablespoon

How to cook deliciously - Italian Pan-Fried Potatoes

1. Stage

Preheat the oven to 350 degrees F (175 degrees C).

2. Stage

Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.

3. Stage

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.

4. Stage

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.

5. Stage

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.