The best thing since the discovery of french fries; we announce the pan fried garlic potatoes. A complete vegetarian meal all on it’s own!
They are simple, delicious, herby and refreshing just to say the least. A great vegetarian meal all on its own or pair the potatoes with a side of salad and you have yourself a complete meal that is meat-free, therefore saving another animal life. What could be better than that? A scrumptious meal; cruelty free!
This crispy potatoes dish is my family’s favorite and a traditional side dish on every Russian table at almost every event. If you haven’t tried them yet, today should be the day to try this healthier alternative.
Now let’s get started!
6-8 Large Potatoes – peeled and sliced
6 Cloves of Garlic – finely chopped
Dill – finely chopped
Salt and pepper to taste
Coconut Oil – for frying
Peel and cut your potatoes in half then slice them into slices. Not too thin and not too thick, approximately quarter inch slices. Once all the potatoes are sliced, place them in a large bowl and fill it with water. Add approximately 1 tbsp. of salt to the water, cover with plastic wrap and place in your fridge over night or if for dinner, until they are ready to be cooked.
When you’re ready to cook your potatoes, heat up the coconut oil in a large skillet. Drain the potatoes and pat them dry as much as possible before placing in them skillet. Make sure there’s no water because the oil will start to splatter once the water hits the oil.
Allow the potatoes to fry on medium to high heat for about 5 -7 minutes, watching them carefully. Keep checking the bottom of the potatoes until they have reached the golden color and they are crispy. Turn the potatoes over without breaking them up. Allow to fry an additional 5 minutes until they reach the same golden color. Sprinkle salt and pepper on each side as you are cooking.
Turn to heat to low and cover the potatoes for another 8-10 minutes, allowing them to steam cook before removing them from the stove.
Sprinkle the finely chopped garlic onto the potatoes and add the dill. You may use any type of herb you desire, but dill is recommended for this dish as it enhances the dish when used in combination with the garlic
You can serve the potatoes directly out of the skillet and on to your table for everyone to enjoy. Make a little for tonight or make a lot and have it for left overs in the morning as a side dish to your eggs.
Presoaking your potatoes for 24 hours in cold water with a little salt will decrease the amount of starch in the potato. The water will remove the starch leaving a yummy potato to enjoy guilt free. Makes mashed potatoes fluffier and creamier and your fries crispier than you’ve ever tasted. We’re talking about restaurant quality fries that taste just as amazing except you’ll make right in your own kitchen. Place the pot of potatoes in the fridge, and then transfer to another pot for cooking. Do not use the water you used to soak the potatoes as it will contain all the starch.
We recommended that you peel and pre-slice the potatoes before you soak them. The smaller the cut, the less time it will take to cook, but keep in mind if the potatoes cuts are too small, they will turn into mash.
Recipe & Image By: Ida L