Garlic Pan-Roasted Potatoes

So you love fries so much but you just can’t stand the oil.  Or maybe you’re too tired to actually prepare them at home (considering the recent rumours about transformer oil and what not, you’re a bit scared about buying them from your Chips Mwitu guy). Further still, who has all that oil to waste by making  fries at home anyway? Things are thick, it’s January for goodness sake! Roast potatoes would be an excellent alternative but then again, who’s going to pay for all those power tokens for baking in the oven  just for one plate of potatoes?

Well, worry not. This recipe is for all the potato aka Waru aka Viazi  lovers out there. You’ll never buy fries again once you muster this easy recipe.




You’ll need:

  • Potatoes ( Peeled and chopped into thick wedges or circular disks)
  • Salt to taste
  • Non-stick pan/ Skillet
  • Ground Black Pepper
  • Cooking Oil
  • 2 Cloves of Freshly Ground Garlic



1.Bring to boil water in sufuria or pan depending on the amount of potatoes you are making.  Add in your potato wedges and salt to taste.

2.Let the potatoes boil on high heat for about 7 minutes ( This is an approximation) Don’t let your potatoes get too  soggy, once a knife can go through, it’s time to stop boiling. Drain the potatoes and rinse with cold water to stop the cooking process. Your potatoes should still be firm not all mashed up and smudged.

3.Now, heat about 2 Capfuls ( I always use the cooking oil cap to measure my oil) in a skillet or non-stick pan.  Once the oil is hot enough, gently add in the potato wedges one by one.  Cook one side till brown, then flip to the other sides and repeat.

3. Once all the sides are equally browned, add the garlic and stir. Remove your potatoes from the heat onto a bowl lined with kitchen paper towels or serviettes to absorb any excess oil. Season with black pepper and salt.  Enjoy with chicken, sausages, veggie salad or any other dish of your choice.


Roast potatoes served with a fried egg for breakfast
Roast potatoes served with a fried egg for breakfast

Roast potatoes are perfect for just about anything, from breakfast to lunch to dinner. You name it!




About Canduh

A Quantity Surveyor who loves Photography, Food and Travel. This blog is a journal of my cooking, dining and travel escapades

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One comment


    Lol, depending on the size of the bottle then a capful of oil might be too much 🙂