Slice the potatoes into thin, even rounds (about ¼-inch thick). If using Russets, you can soak them in cold water for 5–10 minutes to remove excess starch — then pat dry thoroughly. Yukon Golds don’t need soaking.
Heat the pan:
Heat olive oil in a large non-stick or cast-iron skillet over medium-high heat.
Fry the potatoes:
Add potato slices in a single layer (work in batches if needed to avoid crowding).
Cook undisturbed for 5–7 minutes, until the bottom is golden brown and crisp.
Flip the potatoes and cook another 5–7 minutes on the other side until tender and golden.
Add garlic & seasonings:
Reduce heat to medium. Push potatoes to one side and add minced garlic (and onion, if using) to the empty side of the pan.
Sauté for 30 seconds until fragrant, then stir everything together.
Season with salt, pepper, and optional paprika or red pepper flakes.
Finish cooking:
Continue cooking for another 2–3 minutes, stirring occasionally, until garlic is golden and potatoes are fully tender.
Taste and adjust seasoning.
Serve:
Transfer to a serving dish and garnish with fresh parsley or chives if desired.
Serve hot as a side to steak, chicken, eggs, or grilled meats.
💡 Tips:
For extra crispiness, don’t stir too often — let the potatoes develop a nice crust.
Use a lid for the last few minutes if you want softer potatoes; leave uncovered for crispier edges.
Leftovers reheat beautifully in a skillet or air fryer to restore crispness.
These garlicky, golden potatoes are simple but incredibly satisfying. Perfect for breakfast, brunch, or dinner! Let me know if you’d like a spicy version or one with cheese or bacon added. 😋
