Idaho Potato Commission
Garlic Fried Potatoes
Recipe courtesy of Jeffrey H. Knight, District Executive Chef, Compass, Eurest
"Potatoes are the perfect field for flavors. This recipe showcases the garlic beautifully while still allowing for the pure enjoyment only an Idaho® Potato can provide."
-Jeannie Pierola
Yield: 2 - 3 servings
Ingredients
- 2 ounces butter, softened
- 1 1/2 tablespoons garlic, minced
- canola oil
- 2 large Idaho potatoes (12 to 14 ounces each), peeled and cut into 1-inch pieces
- Kosher salt
- black pepper
Directions
- Combine butter and garlic in a small bowl and set aside.
- Using a large, heavy bottomed pot, fill halfway with oil and heat to 325°F. Blanch diced potatoes in oil until tender, but not browned, about 4 minutes.
- Drain on paper towels and transfer to a small sheet pan. Freeze or chill potatoes until ready to serve.
- When ready to serve, reheat oil to 325°F and fry frozen or chilled potatoes until golden browned, about 3 minutes. Drain potatoes on paper towels, and transfer to a mixing bowl. Add 1 or 2 tablespoons of the softened garlic-butter, tossing to coat. Season with salt and pepper. Serve immediately.