Saturday, 27 March 2010

Pan-fried potatoes topped with onion and carrot.

- 4 large or 5-6 small potatoes
- vegetable oil
- salt and pepper to taste.

Onion and carrot finely chop and fry over medium heat until soft.
Move mixture of onions and carrots from frying pan in the bowl.
Peel the potatoes and cut into sticks or strips.
Heat the vegetable oil in a frying pan over high heat.
For best results, you can rinse chopped potatoes with cold water and dry with a towel.
Put chopped potatoes in hot oil with a layer of no more than 4 cm, and cover evenly with the mixture of the previously fried onions and carrots.
Cover pan with a lid.
Do not stir and cook over medium heat for 10-12 minutes until the potatoes are soft (fork-tender), and only at the end reduce heat to low.
Potatoes get well-fried, with a crispy crust.
Sprinkle with the desirable amount of salt and black pepper, add a little butter.

No comments:

Post a Comment