Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
- 2/3 cup olive oil
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 10 garlic cloves, very thinly sliced
- 3 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- Freshly ground white pepper
Companion recipe: Roasted Chicken 'Irouleguy' with Fried Garlic Potatoes
Warm the olive oil in a large sauté pan over medium heat. Add the potatoes and sauté until they start to soften, 6-7 minutes. Add the garlic and continue to sauté until the potatoes are tender and the garlic is browned, about 9 minutes longer.
Drain the excess fat, and transfer the potatoes to a serving bowl. Garnish the potatoes with the parsley, salt and pepper. Toss gently and serve immediately.
TIP: I like to sauté the potatoes starting from their raw state. However, you can also cook the potatoes in boiling water until just barely tender, then drain well and sauté until browned. Add the garlic for the last few minutes of cooking to make sure it gets just golden brown and does not burn.
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
510 calories; 36g total fat; 0mg cholesterol; 487mg sodium; 44g carbohydrates; 4g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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