Fried Potatoes

Potatoes boiled and then fried with fat and onions. A world-renowned, yet extremely popular potato side dish in our region.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 kg Potatoes, white

  • 2 piece Onion, raw

  • 0.5 dl Oil, plant, sunflower

  • 1 pinch Spices, pepper, black

  • 1 pinch Salt, table

  • 1 bouquet Parsley, fresh

Steps

  1. Thoroughly clean and wash the unpeeled potatoes. Place them in a large pot and cover with enough cold water to submerge all the potatoes. Salt the water and cover. Boil the potatoes for 15 to 20 minutes.

  2. Once the potatoes are cooked, remove them from the heat and drain the water. Let them cool, then peel them.

  3. While waiting for the potatoes to cool, peel the onion and slice it thinly. Heat oil in a skillet and quickly sauté the onion. You can add a bit of salt to the onion to help it dissolve faster. Let it turn slightly golden and become fragrant.

  4. Slice the potatoes into rounds and fry them initially at a low temperature, increasing the heat towards the end of frying. Constantly stir and turn the potatoes to ensure even frying. Add a bit of salt and pepper while frying and mix to distribute the seasoning evenly.

  5. Remove the skillet from the heat. Chop parsley and sprinkle it over the potatoes.

Nutrition Information (Per 100g)

  • Calories: 63.69 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 13.78 g
    • Sugars: 1.46 g
  • Protein: 0.97 g
  • Fiber: 1.78 g

Advice

Fried potatoes are best prepared in a cast-iron skillet, which maintains an even temperature. If you want crispier fried potatoes, do not stir them constantly while frying. At the same time, scrape the potatoes that stick to the bottom of the pan. Onions can be replaced with shallots, which contribute to freshness and better flavor. Similarly, adding a bit of broth towards the end of frying can enhance the taste.