Fried Potatoes with Shrimp and Garlic

Makes 4 servings


1 1/2 pounds yellow-fleshed potatoes, such as Yukon Golds, Charlottes, or German Butterballs; or red-skinned potatoes, such as All Reds, Red Blisses, or Early Ohios; or even purple potatoes, such as Purple Peruvians, scrubbed

1/3 cup olive oil

8 garlic cloves, minced

1 teaspoon crushed red pepper flakes

1 teaspoon salt, or to taste

1/4 teaspoon crushed saffron

1 pound small shrimp (about 55 per pound), peeled and deveined, or 1 pound frozen cocktail or cold-water shrimp, thawed

2 tablespoons chopped fresh parsley


1. Bring a large pot of salted water to a boil over high heat. Add the potatoes and cook just until tender when pierced with a fork, 20 to 25 minutes.

2. Heat a large skillet or saute pan over medium heat. Swirl in the olive oil, then add the garlic, red pepper flakes, salt, and saffron. Cook for 10 seconds, then add the potatoes and toss to coat with the oil and spices. Raise the heat to medium-high and cook for 3 minutes without stirring, until the potatoes are crispy on the bottom. Toss with a wooden spoon, then cook until the potatoes are crispy all over, another 10 minutes, stirring often.

3. Add the shrimp and parsley; cook for 3 minutes, stirring constantly, until the shrimp are firm and pink. Serve immediately.

Contributed by: Edit

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