|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 50g||18%|
|Dietary Fiber 5g||19%|
|Total Sugars 3g|
|Vitamin C 25mg||126%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potatoes of all types make low-cost, filling, and nutritious meals. No matter the variety, potatoes are a versatile ingredient and can be made with a variety of cooking methods. There is no doubt these tubercules are a staple in most households. Our easy garlic potatoes highlight the comforting and beautiful flavors of potatoes, garlic, and parsley. Simple seasoning and a touch of lemon juice make these potatoes an amazing side dish to any and all of your favorite proteins such as steaks, grilled chicken, or fish. Besides, they can be a vegan and vegetarian-friendly main when served with other plant-based dishes.
Our easy technique uses unpeeled garlic cloves that are cooked alongside the spuds and then peeled, crushed, and added back into the potatoes. This allows the garlic to develop a sweet creaminess that tones down its characteristic pungency. The bold flavor of the cloves remains, but without overpowering the overall flavor of the dish. This is garlic flavor at its best.
Use these fried potatoes at all meal times. They make a great side to eggs for a hearty breakfast or brunch dish and are great served at BBQs with burgers and hot dogs. An ideal accompaniment for a roast when a more elegant dinner is taking place, these garlic potatoes also keep well in the fridge for a few days and make excellent leftovers to repurpose in potato salads or fried into a garlicky potato hash.
3 tablespoons extra-virgin olive oil
5 to 6 cloves garlic, unpeeled
1 tablespoon lemon juice, freshly squeezed
1 tablespoon green onions, chopped
1 tablespoon fresh parsley, chopped
Kosher salt, to taste
Pepper, to taste
Gather the ingredients.
Rinse the potatoes under cold water; drain and pat dry well.
Heat the olive oil in a large non-stick skillet over medium heat.
Add the potatoes, arranging them in a single layer. If needed, fry in batches. Cook, turning frequently, for about 10 minutes, or until the potatoes are browned on all sides.
Add the unpeeled garlic cloves, cover, and reduce the heat to low.
Cook, stirring occasionally, for 15 to 20 minutes, or until the potatoes are fork-tender.
Add the garlic back to the potatoes.
Stir in the lemon juice.
Add the green onions and cook another minute or two, until heated through.
Sprinkle with parsley and season with salt and pepper to taste. Serve immediately.
Quick Garlic Potatoes
Give the potatoes a dip in boiling water to cut down on the frying time:
- Cube the potatoes and place them in a saucepan.
- Cover with water and place over medium-high heat.
- As soon as the water comes to a boil, drain the potatoes really well.
- Add the drained potatoes to the skillet and proceed with the recipe.
- Heat 1 tablespoon of the olive oil in a skillet. Add 1/4 cup of chopped onions and cook, stirring, until the onions are translucent. Add the remaining 2 tablespoons of olive oil and the potatoes and proceed with the recipe as instructed. Add the green onions if desired. Garnish with fresh chopped parsley and season to taste.
- Add about 1/4 cup of chopped bell pepper to the potatoes about 10 minutes before they are done.
- Fry 4 to 6 strips of bacon; drain, crumble, and add to the potatoes just before they're done. You could use some of the bacon drippings as part of the cooking oil for a decadent variation.
- Add some diced ham to the skillet along with the potatoes.
- Finish up the dish with a generous grate of Parmesan cheese right before serving. For a vegan alternative, sprinkle with nutritional yeast to taste for a cheesy touch.