Fry potatoes straight from raw and the outside is browned while the inside is still hard. Five minutes of boiling first cooks the middle and buys the outside the time it needs to crisp up. This is the trick behind restaurant potatoes.
Ingredients
For the potatoes
For the spice mix
For the top
Method
-
Cut the potatoes
Cut the potatoes into 2 centimetre cubes.
-
Parboil
Boil them in salted water for 5 minutes, drain, and leave them 3 minutes for the steam to escape.
-
Heat the oil
Heat the oil in a wide pan.
-
Fry
Add the potatoes and leave them for 5 minutes without stirring, then fry for 12 minutes, turning.
-
Add the spices
Add the spices and garlic and cook for 2 minutes, turning.
-
Serve
Lift onto kitchen paper and serve with parsley.
Tips
- Do not skip the parboiling; unboiled potato stays raw in the middle.
- Let the steam escape after boiling, as wet potato will not crisp.
- Add the garlic at the end; garlic added at the start burns and turns bitter.
Nutrition
265
kcal
4 g
Protein
14 g
Fat
32 g
Carbs
2 g
Sugar
4 g
Fibre
Values are per serving and approximate.