Fried potatoes
30 min
Total Time
15 min
Cooking Time
15 min
Preperation Time
Ingredients
| 700g | waxy potatoes |
| 1 | red onion |
| 1 | unwaxed lemon |
| 2 tbsp. | olive oil |
| Some | salt, pepper |
| 3 sprigs | flat-leaf parsley |
Instructions
Step 1 of 4:
Boil the potatoes unpeeled in a pot with plenty of salted water until cooked through. Drain and let the steam evaporate. Peel while still hot and leave to cool completely for approx. 45 minutes before further preparation.
Step 2 of 4:
Peel the onion and dice it. Wash the parsley, pluck the leaves from the stems, and chop them. Cut the cooled potatoes into cubes approx. 0.5 cm thick.
Step 3 of 4:
Heat the olive oil in a large Adamant® Frying Pan and fry the potato cubes in it for approx. 5-6 minutes on each side until crispy.
Step 4 of 4:
Shortly before the end, add the onions to the fried potatoes and cook for a few more minutes. Then fold 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 cut them into cubes and fry them once they have cooled completely. Otherwise, they will fall apart.
- Fried potatoes turn out especially nice and crispy when cooked slowly over medium heat and stirred only a little.
- Cut the onion into cubes that are not too fine and add them to the potatoes only at the end, otherwise they will burn.
