Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To steam the potatoes
To fry the potatoes
How it's done
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To steam the potatoes
Heat the clarified butter in a non-stick frying pan. Sauté the potatoes for approx. 5 mins, stirring occasionally, then cover and cook over a medium heat for approx. 10 mins. until soft. Remove the lid and turn up the heat.
To fry the potatoes
Add the clarified butter, fry the potatoes for approx. 10 mins., turning occasionally until golden brown, season with salt.
| Tip: | New potatoes cut in half (with the skin still on) can be prepared in the same way as fried potatoes. |
|---|---|
| Tip: | Salt the potatoes only after frying, so they do not draw in water and develop a nice crust. |
| Serve with: | Fry finely sliced onions or rosemary needles together with the potatoes. |
How-tos
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