Fried potatoes

Step 1 of 4:

 

Boil the potatoes unpeeled in a pot with plenty of salted water until tender. Drain and let steam dry. Peel while still hot and let cool completely for approx. 45 minutes before proceeding.  

Step 2 of 4:

 

Peel the onion and dice it. Wash the parsley, pluck the leaves from the stems, and chop. Dice the cooled potatoes into approx. 0.5 cm thick cubes.  

Step 3 of 4:

 

Heat the olive oil in a large Adamant® pan and fry the potato cubes on both sides until crispy for approx. 5-6 minutes.  

Step 4 of 4:

 

Shortly before the end, add the onions to the fried potatoes and fry together for a few minutes. Then stir in the parsley and season with salt, pepper, and a little grated lemon zest.  

Fissler Pro Tips:

• Peel the potatoes while still hot, but only dice and fry them once completely cooled. Otherwise, they will fall apart.
• Fried potatoes become particularly crispy when fried slowly over medium heat with minimal stirring.
• Dice the onion into not-too-fine cubes and add to the potatoes only at the end, otherwise they will burn.