Pan-fried potatoes

Easy and simple dish. You can serve with sauce.

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  • 2 lb 4 oz/1 kg potatoes, unpeeled
  • olive oil
  • sea salt

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Scrub the potatoes, pat them dry, and cut into chunky pieces.

Put 1/2 inch/1 cm olive oil and 1 potato piece in 1 or 2 large, heavy-bottom skillets over medium-high heat and heat until the potato starts to sizzle. Add the remaining potatoes, without crowding the skillets, and cook for about 15 min until golden brown all over and tender. Work in batches, if necessary, keeping the cooked potatoes warm while you cook the remainder.

Use a slotted spoon to transfer the potatoes to a plate covered with crumpled paper towels. Blot off any excess oil and sprinkle with sea salt. Serve at once.

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