Pan roasted potatoes are easy to make and can be served with any meal, just be sure to have lots of Ketchapeno for dipping. You can bake the potatoes ahead of time and just finish them quickly in the pan. Onions and garlic always add a nice flavor to any potato recipe.

Ingredients:

3 Russet Baking Potatoes
6 Tablespoons Olive Oil
1/2 Onion, sliced thin
1/2 teaspoon Salt
1/2 teaspoon granulated Garlic
1/4 teaspoon Ground Black Pepper

Directions:
Heat oven or grill to 450 degrees.
Bake potatoes for around one hour or until they are cooked.
Remove potatoes from oven and let cool for 15 minutes.
Cut potatoes in half and then in half again.
You now have 4 long sliced quarteres of each potato.
Let potatoes air-dry for 15 to 60 minutes.
Heat a large pan on the stove.
Add half of the oil to the pan.
When pan is hot place half of the potatoes into the oil, cut side down.
Let potatoes brown for a while and then flip them over.
As they begin to brown on the second side add half of the onions to the pan.
Sprinkle with salt, pepper and garlic and cook a few more minutes, until crispy and crunchy.
Remove from pan and repeat with the other half.