Skillet-Fried Potatoes

Ingredients

• 2 pounds waxy potatoes
• Salt
• Olive oil
• 1 head garlic, separated into cloves, peeled
• Chopped fresh herbs, optional
• Ground black pepper, optional

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    510 calories; 36 grams fat; 5 grams saturated fat; 26 grams monounsaturated fat; 3 grams polyunsaturated fat; 43 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 5 grams protein; 16 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
2. Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.

30 to 40 minutes