Fried Potatoes and Squash
Bring rustic comfort to your table with this hearty Fried Potatoes and Squash recipe! Perfectly crispy russet potatoes meet tender yellow squash and sweet onions, all sautéed to golden perfection in a blend of olive oil and butter. Seasoned with aromatic garlic powder, smoky paprika, and earthy thyme, this simple yet flavorful dish makes a versatile side or a satisfying vegetarian main course. With just 15 minutes of prep time and a quick skillet cook, it’s an easy recipe that’s packed with wholesome ingredients and vibrant flavors. Garnish with fresh parsley for a pop of color and serve it hot—your taste buds will thank you!
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Recipe Information
Ingredients
- 3 medium russet potatoes
- 2 medium yellow squash
- 1 small onion
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the potatoes and cut them into bite-sized cubes, about 1/2-inch in size.
Wash the yellow squash thoroughly and slice it into thin rounds, about 1/4-inch thick.
Peel and dice the onion into small pieces.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the butter to the skillet and let it melt to enhance the flavor of the dish.
Once the oil and butter are hot, add the diced potatoes to the skillet in an even layer. Cook for 5-7 minutes without stirring to allow the potatoes to crisp on one side.
Sprinkle the potatoes with garlic powder, paprika, thyme, salt, and pepper. Toss gently to coat the potatoes with the seasonings.
Add the diced onion to the skillet and stir to combine with the potatoes. Cook for an additional 5 minutes, stirring occasionally.
Push the potatoes and onions to one side of the skillet and add the remaining 1 tablespoon of olive oil. Add the sliced yellow squash to the empty space.
Cook the squash for 2-3 minutes on one side, then stir to combine with the potatoes and onions. Continue cooking for another 5-7 minutes, stirring occasionally, until the squash is tender and the potatoes are golden and crispy.
Taste and adjust seasoning with additional salt and pepper, if desired.
Remove the skillet from the heat and garnish with freshly chopped parsley, if using.
Serve hot as a side dish or enjoy as a hearty vegetarian main course.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2451 mg | 107% | |
| Total Carbohydrate | 145.3 g | 53% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 23.0 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 211 mg | 16% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 4083 mg | 87% | |
*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.
