Fried potatoes are a delicious addition to any meal! They don’t have be be confined to breakfast. With simple ingredients, you can make delightful little bites that are crispy on the outside while keeping the soft and flakey center. Here is how to make each bite burst with flavor!
We used Marsala EVOO, but you can use your favorite Varietal EVOO or Flavored EVOO (it’s also great with Jalapeño or Rosemary Olive Oil)
Jonathan Sciabica
4
15 minutes
30 minutes
Appetizers / Sides
Fried potatoes are a delicious addition to any meal! They don’t have be be confined to breakfast. With simple ingredients, you can make delightful little bites that are crispy on the outside while keeping the soft and flakey center. Here is how to make each bite burst with flavor!
We used Rosemary Olive Oil, but you can use your favorite Varietal EVOO or Flavored EVOO (it’s also great with Jalapeño Olive Oil)
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10 Yukon Gold Potatoes
1/2 Yellow Onions
1/2 Cup Rosemary Olive Oil (or your favorite)
5-10 Cloves of Garlic
1 Tbsp Sea Salt
2 Tsp Fresh Cracked Black Pepper
Cut potatoes into cubes.
Dice half of 1 yellow onion.
Add potatoes, onion, olive oil, whole cloves of garlic and salt & pepper into a mixing bowl with olive oil. (for a twist, you can use Rosemary or Jalapeño Olive Oil)
Mix the ingredients until thoroughly coated.
Place on baking sheet.
Bake on middle rack at 425 degrees for 25 minutes or until most of the potatoes are golden brown and a few are dark brown. It may take up to 35 minutes depending on your oven.
Let cool at least 5 minutes before eating!