Italian Pan-Fried Potatoes

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Pierce the potatoes with a fork and microwave until cooked, about 9 minutes. Let them cool for about 10 minutes. Cut into wedges.

3. 3

   Warm 1 tablespoon oil and the butter in a small pan over medium-low heat. Cook the onion and the garlic with salt and pepper until tender and sweet, 5 to 7 minutes. Take off the heat.

4. 4

   Heat enough of the remaining oil to coat the bottom of a large nonstick pan over medium-high heat. Cook the potatoes in batches, ensuring they are not crowded. Turn them carefully until golden and crispy, 7 to 10 minutes. Keep the first batch in the preheated oven while the second batch cooks.

5. 5

   Add the olives to the second batch and cook for 1 minute. Add the potatoes from the oven and the onion-garlic mixture. Toss in the pan until everything is heated. Drain on paper towels and sprinkle with parsley, salt, and pepper.

• Calories 326.73 kcal Moderate
• Protein 4.52 g Low Source
• Carbs 44.88 g Moderate
• Total Fat 16.77 g High
• Saturated Fat 3.39 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 4.79 mg Low Source
• Sodium 452.35 mg Moderate
• Fiber 7.11 g Good Source
• Sugar 3.06 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 37.43 mg Low Source
• Iron 1.61 mg Low Source
• Potassium 893.98 mg Moderate
• Vitamin A 4.68 mcg_rae Low Source
• Vitamin C 38.64 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅