These pan fried Klondike potatoes are just scrumptious! I love potatoes, they are my weakness. There are so many different kinds of potatoes and so many ways to cook them. As you will notice, I will be making several different recipes with potatoes… This recipe was inspired by my brother in law, Victor, who happens to be an amazing cook! He was the one who introduced us to Klondike potatoes when he cooked them one night, and that same week I made them again for dinner, modifying the recipe he used. They were every bit as good as the ones he made. The garlic and rosemary are the perfect touch to these potatoes. They are easy to prepare and fast. Good for a busy day. I paired them with yummy smoked fish for a great and quick dinner.
Pan Fried Klondike Potatoes {Serves 4}
Ingredients:
- 3.5 LB Klondike Potatoes
- 4 Tablespoons of butter
- 2 teaspoons of Fresh Rosemary
- 6 cloves of Garlic
- Salt/Pepper to taste
- Green Onion for garnishing (Optional but recommended)
- About 1/4 teaspoon of Mrs.Dash seasoning, Original
Directions:
1) Wash the potatoes thoroughly, keep the skin on, Do not peel them. Then cut the potatoes into even sized pieces.
2) Put the potatoes in a pot and fill it with cold water, just enough water to cover the potatoes. On High heat bring the potatoes to a boil. Once they boil add some salt to the pot and lower the heat to a Medium-High (I did 7.5).
3) Cook the potatoes NOT until they are soft but until they are just a little tender. Not raw but not soft either. *This step is important if you do not want soggy mashed potatoes*
4) Once you achieve that right amount of tenderness, Drain all the water out of the pot.
6) Heat a skillet or wok on Medium-Low heat (I did a 4.0) with the butter in it. You could also use oil instead of butter but I like butter more for my potatoes. *I prefer to use the wok because its easier to mix in, without having potatoes falling out*
7) Once the wok heats up, add the potatoes to it. Let it cook on the wok for 15-20 mins. Stir it every once in a while so that it does not burn and gets fried evenly on all sides
8) While the potatoes are cooking, Take the rosemary little leaves off the stem and cut finely. Then mince the garlic. Add both to the potatoes in the last 7 minutes of cooking. Then add some finely cut green onion in the last few minutes. The green onion adds a nice color and great flavor to this dish.
9) Add salt and pepper to taste. I also added a tiny bit of Mrs.Dash (Like 1/4 teaspoon)