Fried Potatoes with Lemon and Garlic
Crispy on the outside and tender on the inside, these Fried Potatoes with Lemon and Garlic are a bold, flavor-packed side dish that will elevate any meal. Parboiled Russet potatoes are fried to golden perfection in olive oil, then infused with the irresistible aromas of minced garlic and a zesty drizzle of fresh lemon juice. A sprinkle of paprika, salt, and black pepper enhances the flavor, while fresh parsley and optional spring onions add a vibrant finish. Perfect for breakfast, brunch, or dinner, this easy recipe comes together in just 40 minutes and serves up crowd-pleasing crispiness with a tangy twist. Whether paired with eggs, grilled meats, or as a stand-alone dish, these garlic-lemon potatoes will have everyone reaching for seconds.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 4 tablespoons Olive oil
- 3 large Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Spring onions (optional)
Instructions
Peel the potatoes and cut them into evenly-sized cubes, approximately 1 inch in size. Rinse them well under cold water to remove excess starch.
Bring a pot of salted water to a boil and add the potato cubes. Parboil for 5 minutes, then drain and let them dry completely on a clean kitchen towel.
While the potatoes dry, finely mince the garlic and chop the parsley. If using spring onions, slice them thinly and set aside as a garnish.
Heat the olive oil in a large, heavy skillet over medium heat until shimmering.
Add the dried potato cubes to the skillet in a single layer (work in batches if needed to avoid overcrowding). Fry for 3-4 minutes without turning to allow a golden crust to form.
Flip the potatoes and continue frying, turning occasionally, for an additional 8-10 minutes until evenly crispy and golden brown.
Reduce the heat to low and add the minced garlic, stirring constantly for 1 minute until fragrant. Be careful not to burn the garlic.
Remove the skillet from heat and immediately drizzle the lemon juice over the fried potatoes. Sprinkle with salt, black pepper, and paprika, tossing gently to coat.
Transfer the potatoes to a serving dish and garnish with chopped parsley and spring onions (if using). Serve hot and enjoy!
Nutrition Facts
Calories |
1223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2468 mg | 107% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 9.2 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4116 mg | 88% | |
*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.
