Crispy Skillet-Fried New Potatoes with Garlic and Herbs

The most delicious, appetizing, quick and easy! Young potatoes in a frying pan, whole in their skins, fried in a large amount of oil, acquire a very beautiful, rosy and crispy crust. At the same time, it remains soft inside and smells delicious of garlic and herbs.
cook time: 35 min
Ivy Ramsay
Crispy Skillet-Fried New Potatoes with Garlic and Herbs

Nutrition Facts (per serving)

124
Calories
6g
Fat
17g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground black pepper to taste
Potato (the average size) 1 kg
Vegetable oil 60 ml
Dill (3-4 branches) 15 g

Recipe instructions

Step 1

Step 1
How to fry whole new potatoes in a frying pan with their skins on? Prepare your food. Choose smaller potatoes, with tubers of the same size, so that they all fry evenly. I advise you to take dill from the greens; it is best suited for this dish.

Step 2

Step 2
Rinse the potatoes thoroughly in water, being careful not to peel off the delicate skin. Dry the tubers thoroughly, otherwise the water will shoot out when it comes into contact with hot oil.

Step 3

Step 3
Peel the garlic and chop finely.

Step 4

Step 4
Wash the dill, dry and finely chop.

Step 5

Step 5
Heat vegetable oil for frying in a wide, deep frying pan. Place the prepared potatoes in it.

Step 6

Step 6
Fry the potatoes over medium heat, turning the tubers occasionally so they brown evenly. If the oil shoots out a lot when frying, cover the frying pan with a lid or a special splash screen. Cooking time depends on the size and type of potatoes, approximately 20 minutes to half an hour.

Step 7

Step 7
Finally, salt and pepper the potatoes. Add garlic. Fry the potatoes and garlic together, stirring, for 1-2 minutes. Then remove the pan from the heat.

Step 8

Step 8
Place hot potatoes on plates and sprinkle with chopped dill. Bon appetit!

Additional rubrics

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