Pan-Fried Potatoes
Thin potato slices fried in a pan until crisp and golden outside and soft inside. Simply seasoned with salt and pepper.
Follow the steps below to cook the desired recipe
1. Scrub the potatoes and peel them if you like.
2. Cut the potatoes into slices about 5 mm thick.
3. Rinse the slices under cold water, then dry them thoroughly with a clean towel so they fry rather than steam.
4. Heat enough oil to cover the bottom of a large skillet by 3 mm over medium-high heat until it shimmers.
5. Add the potato slices in a single layer, working in batches if needed, and fry for 6-8 minutes until the underside is golden.
6. Turn the slices, reduce the heat to medium and fry another 6-8 minutes until golden and soft all the way through.
7. Drain on paper towels, season with salt and pepper and serve hot.
600 g waxy potatoes
4 tbsp vegetable oil for frying
salt
black pepper
