Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sauteed/fried garlic flavored potatoes and onions. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Add garlic and sauté a minute longer. Seasoned with garlic and a variety of dried herbs, the potatoes crisp up in the oven to golden perfection and are a great Check our recipe variations below to change up the flavors and try our potatoes in different ways. Arrange the potatoes and onions in the foil-lined baking pan and bake.
Sauteed/Fried Garlic Flavored Potatoes and Onions is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Sauteed/Fried Garlic Flavored Potatoes and Onions is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook sauteed/fried garlic flavored potatoes and onions using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sauteed/Fried Garlic Flavored Potatoes and Onions:
- Make ready potatoes
- Get sweet onion
- Get butter
- Make ready california style garlic salt w/ parsley
- Prepare freshly ground black pepper
- Get OPTIONAL extra virgin olive oil (CAN SUBSTITUTE FOR BUTTER)
It won't overpower the other flavors by doing it. Garlic cloves are sauteed whole with the potatoes. Then they are removed, mashed with lemon juice and added back to the pan. Be sure to use a Heat oil in a large non stick frying pan.
Instructions to make Sauteed/Fried Garlic Flavored Potatoes and Onions:
- Wash your potatoes thoroughly. Then take them and cut them in half. Then take the halfed potato and cut it longways down the middle. Then begin slicing it along the width into what would look like little triangle shapes into your desired thickness. (NOTE: Remember the thicker than you cut them the longer they will take to cook, but you don't want to cut them so thin that they cook up really crispy like potato chips.)
- Next begin by cutting the ends of the onion and off. Peel the first layer of the paper like peel/outer-skin off of the onion. Then take the onion and slice it in half width ways. Now with the round side up and the flat portion on your cutting board ,begin cutting at an angle starting from the end into Julienned slices. (NOTE: The thickness should be about an 1/8 of an inch) repeat this step with the other piece of the onion.
- Heat large deep skillet/ or WOK over medium heat and add/melt half or your butter. Once the butter is melted begin sauteeing your onions. Stir frequently and cook until they are almost fully cooked and a bit translucent. Once they are cooked remove them and place them in a bowl to be used later. If you are handy with a WOK you can use it to flip/stir your onions.
- Now add the remaining butter to the skillet until melted. Then add in your potatoes ,pepper ,and garlic salt.
- Stir potatoes frequently/ or if using a WOK flip them frequently! Once the potatoes are pretty tender and almost cooked thoroughly ,take and add in the sauteed onions from the bowl that you cooked earlier. Once the onions are added keep stirring and cook an additional 10 minutes until everything is cooked thoroughly. If you like your potatoes a little crispy you can stop stirring and let the bottoms of the potatoes brown but make sure to be careful not to burn them.
- The last step is to remove from heat and place on a plate with a paper towel to absorb some of the grease and butter. Once they have cooled a bit and drained you can eat no ketchup needed! Add more pepper garlic salt if needed to enhance flavor!
Learn how to make the most delicious southern fried potatoes and onions in a cast iron pan with this simple recipe. Try this take on healthy home fries. Crunchy edges, flavorful mouth popping bits of potato with that fresh sauteed onion is the best taste in the world! Are sauteed potatoes even better than chips or just bubble and squeak without the cabbage? Most recipes for sauteed potatoes call specifically for a waxy variety: Ramsay suggests Charlotte and Anthony Bourdain Yukon The solidity, and buttery flavour of the Charlottes works far better here.
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