Stir-Fry Garlic Potatoes

Stir-fry Garlic Potatoes

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Kaneshiia Lane


I'm from the island of Guam and majority if not all our menus include rice. When my husband (who is a Caucasian from Indiana) and I first started dating I realized that rice was not a common side dish in his household. I had to find some other side dishes that would please him at least to where he wouldn't be eating bread all the time haha. When brain-storming I remembered a side dish my step-mom (half Chamorro/half Caucasian) use to make and said to myself YES that's it. I had no care for the kitchen growing up so I had to improvise. I threw some ingredients together viola a total success.


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20 Min
30 Min


  • 3-4 large
    potatoes, either russets or red work best
  • 1/4-1/2 c
    butter or butter substitute- your pref.
  • Tbsp
    garlic powder to taste - the more the better
  • dash(es)
    black pepper to taste
  • dash(es)
    salt to taste
  • 1-3 Tbsp
    parsley flakes
  • 1/4-1/2 c
    extra butter or butter substitute (optional)

How to Make Stir-Fry Garlic Potatoes


  1. Dice potatoes about 1x1 inch.
  2. Cook potatoes using one of the options below.
    <b>[1]</b>: Boil in water until very slightly undercooked.

    <b>[2]</b>: Microwave in gal. size Ziploc.
    Place in Ziploc, Close completely.
    Slit 3 times across the top. Evenly spaced; about 2/3 to 1 1/2 inch in width.
    Cook for about 7-9 Minutes until slightly undercooked.
  3. Heat butter in skillet.
  4. Put potatoes in skillet as soon as butter is almost all the way melted.
  5. Season with seasoning ingredients. (I use a lot of garlic powder, salt, and black pepper.)
  6. Optional: If needed add more butter to help with cooking.

    Stir-fry until potatoes are cooked but also has a little crisp to them.

Printable Recipe Card

About Stir-Fry Garlic Potatoes

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American
Hashtags: #Garlic #Potatoes

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