|Preparation||Cooking||Start to finish|
|42 min.||55 min.||1 hour 37 min.|
|1||Peel and wash 1 kg potatoes.|
Cut into medium sized pieces if you have big potatoes, the ideal size is about that of your thumb.
If you cut potatoes, wash again. This is very important because cutting potatoes releases starch, and that starch will make them stick when cooking.
|2||Pour 3 tablespoons oil into a non-stick pan on medium heat, and add potatoes. Stir well to coat each potato with oil.||2 min.|
|3||Turn down heat, cover, do not salt and do not touch for at least 40 minutes.|
|4||After this time, uncover, salt, and...||5 min.|
|5||... stir gently so that fried sides of potatoes are on top.|
|6||Repeat this until potatoes are fried as you like them.||15 min.|
|7||Be careful because once fried, potatoes can't be kept waiting, covered or not they will go soft.
You should serve them without delay.
My uncle Pierre, a great chef, when he was chef of his own restaurant, used this dish to test new young cooks.
For 4 people : 1.09 €
Per person : 0.27 €
|Potatoes: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage, Leek and potato soup, Late Winter Soup with Fresh Spinach, Mushroom velouté, "Day After Pork Belly" Soup, ... [All]|
|Oil: You can get more informations, or check-out other recipes which use it, for example: Crab Cakes, Spinach brik parcels, French toast "cordon bleu", Crispy potato galette with leeks, Warm scallop and cabbage salad, ... [All]|
|Salt: You can get more informations, or check-out other recipes which use it, for example: Penne with Mushrooms, Eggs en Cocotte à la Française, Sautéd broccoli with ham, Summery cheese on toast, Potato tortilla (Spanish omelette), ... [All]|
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