These potatoes are perfect when you’re seeking something chewy, garlicky, and fulfilling. Consider them a straightforward but delicious substitute for noodles, a hybrid of roasted potatoes and pan-fried gnocchi.
Why This Recipe Is Better Than Noodles
In addition to being less expensive and simpler than noodles, they are also naturally delicious, gluten-free, and have a pleasant texture. These chewy garlic potatoes may quickly become your new favorite comfort food if you season them properly.
Principal Components
500 g of little waxy potatoes or baby potatoes
2 tablespoons of butter or olive oil
Four minced garlic cloves
Add salt to taste.
Seasonings & Spices
Half a teaspoon of black pepper
½ teaspoon chile flakes or paprika (optional for heat)
¼ teaspoon dried thyme or oregano
One tablespoon of fresh chives or parsley (for garnish)
Optional Extras
Grated Parmesan cheese, two tablespoons
For freshness, squeeze in some lemon juice.
One tablespoon of soy sauce for a hint of umami
Getting the potatoes ready
You can choose to wash and peel your newborn potatoes.
To guarantee consistent cooking, chop bigger potatoes into bite-sized pieces.
For the Proper Texture, Boiling
Bring a saucepan of water that has been salted to a boil.
Cook the potatoes for 8 to 10 minutes, or until they are just soft but not mushy.
In order to have a crispy exterior later, drain and allow them to dry somewhat.
Pan-frying and seasoning
In a large skillet, melt butter or olive oil over medium heat.
Sauté the minced garlic for 30 seconds till it becomes aromatic.
Add the potatoes and toss to coat them with garlic.
Season with oregano, paprika, salt, and pepper.
How to Get the Ideal Chewy Bite
To slightly flatten the potatoes, softly press them with a spatula.
Cook for 3–4 minutes on each side, or until golden brown and just beginning to crisp up.
Take off the heat and garnish with fresh chives or parsley.
Advice for Optimal Flavor
The potatoes should only be boiled until they are fork-tender; if they are overcooked, they will become mushy.
To avoid burning, cook the garlic on low heat.
For a restaurant-caliber finish, add a lemon squeeze or a sprinkling of parmesan.
Garlic-Spicy Potatoes
For a scorching kick, add more cayenne, chili flakes, or even a splash of hot sauce.
Cheese-Lover’s Improvement
For cheesy delight, stir in shredded mozzarella or parmesan right before serving.
Twist Inspired by Asia
For a Japanese-style snack, toss with green onions, sesame oil, and soy sauce.
Information on Nutrition
(Roughly one serving)
220 calories
35 g of carbohydrates
9 g of fat
4 grams of protein
Serving Recommendations
Serve with a fresh salad as the main course, a side dish, or even a snack. You can also serve these chewy garlic potatoes with tofu, steak, or grilled chicken.
Reheating and Storage
Keep leftovers in the refrigerator for up to three days in an airtight container.
Reheat in the oven for 10 minutes at 180°C or in a skillet over medium heat for a crispy finish.
Ideas for Pairing (Drinks & Sides)
Savor it with garlic aioli, hot ketchup, or a chilled yogurt dip. Try iced tea, lemonade, or a cool cucumber soda for beverages.
Common Errors to Steer Clear of
Avoid packing the pan too full as this can hinder browning.
Garlic burns easily, so don’t cook it over high heat.
For the ideal crispy-chewy texture, be sure to dry the potatoes after cooking.
Better than noodles
The ideal better than noodles meal, these chewy garlic-seasoned potatoes are flavorful, filling, and easy to prepare. This recipe is sure to be a favorite whether you’re preparing a substantial side dish or a fast snack.
FAQs
Q1: Can I use sweet potatoes to make these?
Yes, however since sweet potatoes cook more quickly, shorten the cooking time a little.
Q2: Can I bake rather than fry in a pan?
Of course. Add oil and salt, then bake for 25 to 30 minutes at 200°C (400°F) until golden.
Q3: What can I do to prevent the potatoes from adhering to the skillet?
When frying, use a nonstick skillet or add a little more oil.
Q4: Can I have them ready in advance?
Indeed. Fry the potatoes right before serving, or boil them ahead of time and keep them in the refrigerator.
Q5: Which type of potato works best in this recipe?
Waxy types, such as baby potatoes or Yukon Gold, maintain their form and provide a more satisfying chew.
