Garlic Fried Potatoes

"Potatoes are the perfect field for flavors. This recipe showcases the garlic beautifully while still allowing for the pure enjoyment only an Idaho® Potato can provide." -Jeannie Pierola


  • 2 ounces butter, softened
  • 1 1/2 tablespoons garlic, minced
  • canola oil
  • 2 large Idaho potatoes (12 to 14 ounces each), peeled and cut into 1-inch pieces
  • Kosher salt
  • black pepper


  1. Combine butter and garlic in a small bowl and set aside.
  2. Using a large, heavy bottomed pot, fill halfway with oil and heat to 325°F. Blanch diced potatoes in oil until tender, but not browned, about 4 minutes.
  3. Drain on paper towels and transfer to a small sheet pan. Freeze or chill potatoes until ready to serve.
  4. When ready to serve, reheat oil to 325°F and fry frozen or chilled potatoes until golden browned, about 3 minutes. Drain potatoes on paper towels, and transfer to a mixing bowl. Add 1 or 2 tablespoons of the softened garlic-butter, tossing to coat. Season with salt and pepper. Serve immediately.
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Yield: 2 - 3 servings
Calories: 410
Sugar: 2g
Sodium: 10mg
Fat: 25g
Fiber: 4g
Protein: 4g
Cholesterol: 40mg

Jeannie Pierola
Bern's Steak House
Tampa, Fl

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