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Pan-Fried Potatoes with Onion and Garlic




Source of Recipe


Internet


List of Ingredients




2 large russet potatoes (1 1/2 to 2 pounds)
1 medium onion, finely chopped
3 tablespoons extra-virgin olive oil
salt
black pepper, coarsely ground
2 garlic cloves, minced
2 tablespoons fresh parsley, finely chopped



Recipe



Peel the potatoes and dice into 1/2-inch cubes. Wrap them in heavy-duty paper towels and pat to remove the moisture. Heat the olive oil in a large non-stick skillet over medium heat. Add the potatoes and onion, turning to coat with the oil. Sprinkle with salt and pepper. Fry, turning occasionally, until the potatoes and onion are tender and golden brown, about 20 to 25 minutes. (Reduce the heat if the potatoes begin to brown too quickly.) Add the garlic during the last 5 minutes of cooking. Taste, and add more salt and pepper, if desired. Stir in the parsley and serve. Serves 4.