The perfect fried potatoes
Sandra @sandraskochblog has in the Adamant® Comfort pan A basic recipe for perfect fried potatoes (from raw potatoes) is prepared. Thanks to the pan's excellent heat conductivity, both gentle and crispy frying is possible.
Sandra says there are 4 important points to make sure the potatoes turn out really well:
- The right potatoes
- The right preparation
- A good pan that is not overloaded
- Patience and not too much heat
20 min
Total Time
10 min
Cooking Time
10 min
Preperation Time
Ingredients
| 800g | waxy potatoes |
| 1 | Finely diced onion |
| 50 g | diced ham |
| 1 | a really good pinch of salt |
| 1 | small pinch of pepper |
| 1/2 tsp | sweet paprika |
| 2-3 sprigs | finely chopped parsley |
| Ghee or a good, heat-resistant oil |
Instructions
Step 1 of 8:
Peel the potatoes and cut them into cubes (about 2x2 cm), rinse them in a sieve and dry them well.
Step 2 of 8:
Heat the fat in the pan, then reduce it to about 1/3 of the heat and add the potatoes.
Step 3 of 8:
Let them sizzle for 4 minutes without stirring or tossing. After 4 minutes, toss or “stir” once.
Step 4 of 8:
Do this 5 times, then check whether the potatoes are done; they should be crispy on the outside and nicely “soft” on the inside.
Step 5 of 8:
If not, let them go for another round. Please do not turn up the heat so they do not burn.
Step 6 of 8:
Otherwise, now mix in the onions and diced ham and let everything sizzle for another 4 minutes, stirring carefully from time to time.
Step 7 of 8:
Finally, season and, if you like, briefly turn the heat up under control for that last bit of “crispiness”.
Step 8 of 8:
Mix in the parsley and that’s it — you have delicious fried potatoes.
