stir-fry garlic potatoes
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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prep time
20 Min
cook time
30 Min
method
Stir-Fry
yield
2-3 serving(s)
Ingredients
- 3-4 large potatoes, either russets or red work best
- 1/4-1/2 cup butter or butter substitute- your pref.
- tablespoon garlic powder to taste - the more the better
- dash black pepper to taste
- dash salt to taste
- 1-3 tablespoon parsley flakes
- 1/4-1/2 cup extra butter or butter substitute (optional)
How To Make stir-fry garlic potatoes
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Step 1Dice potatoes about 1x1 inch.
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Step 2Cook potatoes using one of the options below. [1]: Boil in water until very slightly undercooked. [2]: 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.
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Step 3Heat butter in skillet.
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Step 4Put potatoes in skillet as soon as butter is almost all the way melted.
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Step 5Season with seasoning ingredients. (I use a lot of garlic powder, salt, and black pepper.)
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Step 6Optional: If needed add more butter to help with cooking. Stir-fry until potatoes are cooked but also has a little crisp to them.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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