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.
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Recipe Information
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)
Instructions
Wash and peel the potatoes, then cut them into evenly sized chunks, about 1.5 inches wide.
In a medium pot, bring 8 cups of water to a boil. Add 1 teaspoon of salt to the water.
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.
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.
In a large skillet or frying pan, heat the olive oil and unsalted butter over medium heat until the butter melts and becomes bubbly.
Add the cooled potatoes to the skillet in a single layer. Avoid overcrowding the pan to allow even browning.
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.
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.
Season the browned potatoes with additional salt and ground black pepper to taste.
Remove the potatoes from the skillet and transfer them to a serving plate. Serve hot and enjoy!
Nutrition Facts
Calories |
347 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 2.1 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 1197 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
