Crispy Italian Pan-Fried Potatoes Recipe

Ingredients

• 4 russet potatoes, scrubbed
• 3 tablespoons olive oil, divided, or as needed
• 2 teaspoons salted butter, or to taste
• 1 medium onion, sliced
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 0.5 cup pitted Kalamata olives, halved
• 1 tablespoon minced fresh parsley, or to taste

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C) for keeping the potatoes warm.
2. Use a fork to poke holes in the potatoes, then microwave them until cooked, approximately 9 minutes. Allow them to cool for about 10 minutes before slicing into wedges.
3. In a small pan, heat 1 tablespoon of oil and butter over medium-low heat. Sauté the onion and garlic with salt and pepper for 5 to 7 minutes, until they are tender and sweet. Take the pan off the heat.
4. Cover the bottom of a large nonstick pan with the remaining oil and heat over medium-high heat. Cook the potatoes in batches, ensuring they are not overcrowded. Flip gently until they are golden and crispy, which should take 7 to 10 minutes. Keep the first batch warm in the preheated oven while the second batch cooks.
5. Add the olives to the second batch of potatoes and cook for 1 minute. Return the first batch of potatoes from the oven, and add the onion-garlic mixture. Toss everything together in the pan until heated through. Drain on paper towels and garnish with parsley, salt, and pepper before serving.

Nutrition

• Calories: 334 kcal
• Fat Content: 17 g
• Fiber Content: 5 g
• Sugar Content: 3 g
• Sodium Content: 343 mg
• Protein Content: 5 g
• Cholesterol Content: 5 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g