Deep Browned Potatoes
Transform your mealtime into something extraordinary with these Deep Browned Potatoes, a crispy, golden delight that’s perfect as a side dish or a standalone snack. Featuring buttery Russet potatoes parboiled for tenderness and then pan-fried to perfection in a blend of olive oil and unsalted butter, this recipe is all about achieving that irresistible deep brown crust. The addition of freshly minced garlic and optional rosemary elevates the flavor profile with aromatic richness, making every bite unforgettable. With just 15 minutes of prep time, these golden potato chunks with their fluffy interior and crispy exterior are an easy yet elegant addition to weeknight dinners or festive feasts. Serve them fresh from the skillet, and watch them disappear in no time! Perfect for fans of crispy potatoes and simple comfort food with a gourmet twist.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 4 pieces Russet potatoes (medium-sized)
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh rosemary (optional, finely chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 cups Water (for parboiling)
Directions
Step 1
Wash and peel the potatoes, then cut them into evenly sized chunks, about 1.5 inches wide.
Step 2
In a medium pot, bring 8 cups of water to a boil. Add 1 teaspoon of salt to the water.
Step 3
Parboil the potatoes in the boiling water for 7-8 minutes until they are slightly softened but not fully cooked. Drain the potatoes and let them cool slightly.
Step 4
Using a fork or the back of a spoon, gently roughen the exterior of the potato chunks. This helps create a crispy surface when frying.
Step 5
In a large skillet or frying pan, heat the olive oil and unsalted butter over medium heat until the butter melts and becomes bubbly.
Step 6
Add the cooled potatoes to the skillet in a single layer. Avoid overcrowding the pan to allow even browning.
Step 7
Cook the potatoes for 4-5 minutes on one side until deeply golden brown. Flip them over and continue browning the other sides, about 4-5 minutes per side. Adjust heat as necessary to prevent burning.
Step 8
In the last 2 minutes of cooking, stir in the minced garlic and fresh rosemary, tossing the potatoes to coat them evenly. The garlic should become fragrant but not burnt.
Step 9
Season the browned potatoes with additional salt and ground black pepper to taste.
Step 10
Remove the potatoes from the skillet and transfer them to a serving plate. Serve hot and enjoy!
Nutrition Facts
| Serving size | (2698.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1246.0 |
| Total Fat 64.8g | 0% |
| Saturated Fat 25.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 93mg | 0% |
| Sodium 2413.0mg | 0% |
| Total Carbohydrate 151.5g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 7.0g | |
| Protein 19.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 103.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 3854.1mg | 0% |
Source of Calories