Garlic Pan-Fried Potatoes

There is nothing to fuss about here than to enjoy the sizzle of fried potatoes and the aroma of garlic in the pan. These spuds are simple and suitable for just about any meal. Use whatever potatoes and herbs you have on hand and do not skimp on the garlic. 

Garlic Fried Potatoes

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4 to 6 medium potatoes, washed

 4 to 6 cloves of garlic, crushed

2 tablespoons olive oil

salt and pepper

herbs

First boil the potatoes, whole and with the skins on, in a large sauce pan or stock pot filled with just enough water, until tender or a fork may easily and gently pierce through. Drain the water from the semi cooked potatoes and place on a cutting board to cool.

Peel the garlic cloves and using a garlic crusher, crush the cloves, one at a time, and place the crushed garlic into a bowl. 

Once the potatoes are cool to the touch, slice into rounds. Place the olive oil in a large frypan and gently heat over medium high heat. Once the oil is warmed add the crushed garlic, some salt and pepper and any fresh or dried herbs to the pan. Swirl around the pan to distribute the garlic and herbs. Do not allow the garlic and herbs to burn. The key is to be generous with the garlic and herbs, only adjusting according to taste. 

Add the sliced potatoes to the frypan and fry until nicely golden on both sides. You may have to do them in batches according to how may potatoes you have therefore sprinkling more oil, herbs or seasoning and garlic into the frypan with potatoes as you go. Once golden on both sides, remove from the frypan, and place in a serving dish, sprinkle with herbs and a dash of salt and pepper and serve. 

Hope everyone had a great weekend!  - JD