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Fried Garlic Potatoes

Source: Burt Wolf's Local Flavors, San Sebastian
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves 6
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
Other necessary recipes:
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 or 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.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 510
Sodium: 487mg
Fiber: 4g
Carbohydrates, Total: 44g
Protein: 5g
% Cal. from Fat: 64%
Fat. Total: 36g
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