Name: Pan-fried potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 kilogram potatoes, such as pontiac; 2 tablespoon olive oil; 150 gram diced bacon (optional); 30 gram butter; 1 garlic clove, crushed; 2 tablespoon chopped parsley

Pan-fried potatoes

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

1 kilogram potatoes, such as pontiac

2 tablespoon olive oil

150 gram diced bacon (optional)

30 gram butter

1 garlic clove, crushed

2 tablespoon chopped parsley

Method

1.Place potatoes in a large saucepan of salted water. Bring to boil on high heat and simmer for 15 minutes, until just tender. Drain, set aside until cool enough to handle and peel. Cut into chunks.

2.Heat oil in a large frying pan on high. Cook bacon, if using, for 2-3 minutes, until crisp. Remove from pan. Reduce heat to medium-high, add butter and potato and cook for 10 minutes, shaking pan and turning potatoes continually, until golden and crisp. Stir in bacon, garlic and parsley and cook for another minute. Season and serve.

We’ve used oil as well as butter – the oil cooks the potatoes while butter adds a nutty flavour. In France, potatoes are often pan-fried in duck or goose fat for their taste. Lard could also be used.
Note

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Ingredients

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