Shredded Potatoes
Crispy, golden, and irresistibly savory, these shredded potatoes are a quick and easy side dish that’s packed with flavor. Made with pantry staples like russet potatoes, butter, olive oil, and a touch of garlic powder, this recipe delivers perfectly crispy edges while remaining fluffy and tender inside. The key to their irresistible texture is soaking the shredded potatoes to remove excess starch and thoroughly drying them before cooking. A hot skillet ensures that golden-brown crust you crave, while a sprinkle of fresh parsley adds a vibrant, herbaceous finish. Ready in just 35 minutes, these pan-fried shredded potatoes are perfect for breakfast, brunch, or as a simple side dish for any meal. Whether you're serving them with eggs, steak, or simply on their own, this family-friendly dish is sure to become a new favorite.
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons garlic powder
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the russet potatoes and rinse them under cold water.
Using a box grater or a food processor with a shredding attachment, shred the potatoes into thin strips.
Place the shredded potatoes in a large bowl of cold water to remove excess starch. Let them soak for 5 minutes.
Drain the potatoes in a colander and use a clean kitchen towel to squeeze out as much excess moisture as possible. This step is crucial for achieving crispy results.
In a large non-stick or cast-iron skillet, heat the butter and olive oil over medium heat until melted and shimmering.
Add the shredded potatoes to the skillet, spreading them out into an even layer. Do not overcrowd the pan; cook in batches if necessary.
Sprinkle the salt, black pepper, and garlic powder evenly over the potatoes.
Allow the potatoes to cook undisturbed for 6-8 minutes, or until the bottom is golden brown and crispy.
Flip the potatoes using a spatula and cook for another 6-8 minutes on the other side until golden and crispy.
Remove the potatoes from the skillet and transfer them to a paper towel-lined plate to remove excess oil.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 153.9 g | 56% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 8.0 g | ||
| Protein | 20.6 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 3915 mg | 83% | |
*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.
