FRIED-POTATOES
ingredients:
°peanut oil
°2 tablespoons sweet unsalted butter
°1 pound Idaho Chestnut or ruddy potatoes
°salt water
°sweet onion
°Salt & pepper to taste
directions
Place a overwhelming 9-inch cast press skillet over medium warm (fair a small more than medium on the stovetop).
Pour the oil into the dish and include the butter as well. Let it warm until the oil is sparkling on the surface – not smoking – in case it begins to smoke, evacuate from warm and let cool until sparkly
again.
Cut the potatoes into pieces of the same estimate – chips or 3d shapes – of your choice.
While chopping, put in 4 glasses of water containing 2 tablespoons salt blended in.
Cut the onions into bigger pieces than the potatoes.
After 5 minutes, deplete the potatoes well and dry them with paper towels
When the oil is prepared (sparkly) put the potatoes and onions within the oil. Don’t swarm the potatoes. In case there isn’t sufficient room for them to put side by side, let a few of them cook,
remove to deplete on a paper towel and after that cook the rest.
Cooking for 4 min on 1 side at that point flip and cooking for other 2-4 minutes on other side.
Draining on a paper towel. Salt and pepper once evacuated from the oil
Decorate and serve hot.
Enjoy !
