Italian Pan-Fried Potatoes

Name: Italian Pan-Fried Potatoes
Total time: 50
Yield: 4
Ingredients: 4 russet potatoes, scrubbed; 3 tablespoons olive oil, divided, or as needed; 2 teaspoons salted butter, or to taste; 1 medium onion, sliced; 3 cloves garlic, minced; salt and ground black pepper to taste; ½ cup pitted Kalamata olives, halved; 1 tablespoon minced fresh parsley, or to taste

Recipe by cmhpt from allrecipes.com

Dinner,Side Dish 50 Mins.

Ingredients

4 servings

•

4 russet potatoes, scrubbed
•

3 tablespoons olive oil, divided, or as needed
•

2 teaspoons salted butter, or to taste
•

1 medium onion, sliced

•

3 cloves garlic, minced
•

salt and ground black pepper to taste
•

½ cup pitted Kalamata olives, halved
•

1 tablespoon minced fresh parsley, or to taste

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Stab the potatoes with a fork and microwave until cooked, about 9 minutes. Let cool, about 10 minutes. Slice into wedges.
Heat 1 tablespoon oil and butter in a small pan over medium-low heat. Saute onion and garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Remove from heat.
Heat enough remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook potatoes in batches, making sure they aren't crowded in the pan. Turn carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven until the second batch is done.
Add olives to the second batch and cook for 1 minute. Add potatoes from the oven and onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.