Pommes Sautées à Cru



After the potatoes are washed, the skins are peeled and cut into 2-3 mm in the form of a circle or semicircle. It is cut into thick slices.
Frying oil is placed in the saute pan, provided that it covers the bottom of the pan, and it is heated.
1-2 portions of potatoes are distributed and placed inside.
By constantly shaking the pan and shifting it upside down, it is ensured that all sides are lightly browned in the same way.
Strain the remaining oil at the bottom and add a little butter and salt.
Frying is continued until the desired color is achieved.
Take it from the stove and sprinkle some finely chopped parsley on it.
It should be served while hot.


 

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