Description
Enjoy crispy, golden fried potatoes with a fresh burst of green onions in this classic American side dish. Yukon Gold or Russet potatoes are boiled until tender, then pan-fried to perfection with garlic powder and seasoned lightly with salt and pepper. Garnished with sliced green onions and optional parsley, this versatile recipe makes a perfect accompaniment to breakfast or roasted meats.
Ingredients
Scale
Potatoes
- 2 pounds Yukon Gold or Russet potatoes, peeled and diced
Frying
- 3 tablespoons vegetable oil or butter
Seasonings
- 4 green onions, thinly sliced (white and green parts separated)
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Boil potatoes: Place the diced potatoes in a large pot of salted water and boil for 5–7 minutes until just fork-tender but not falling apart. Drain and let them steam dry for a few minutes to remove excess moisture.
- Heat skillet: Warm the vegetable oil or butter in a large skillet over medium-high heat, preparing for frying the potatoes.
- Fry potatoes: Add the potatoes to the skillet in a single layer. Cook without stirring for 4–5 minutes to develop a golden crust on one side.
- Continue cooking: Stir gently and continue frying, flipping occasionally, until the potatoes are crispy and golden brown on all sides, about 10–12 minutes in total.
- Add aromatics: During the last 2–3 minutes of cooking, add the white parts of the green onions and garlic powder, stirring to combine and infuse flavor.
- Season and garnish: Season the potatoes with salt and pepper to taste. Remove from heat and sprinkle with the green tops of the onions and chopped parsley if desired.
- Serve hot: Serve the fried potatoes immediately while hot for the best texture and flavor.
Notes
- For extra crispiness, ensure the potatoes are completely dry before frying.
- This dish pairs excellently with eggs for breakfast or alongside roasted meats as a hearty side.
