2 lb (900 g) potatoes, scrubbed
2 tbsp (30 ml) corn oil
1 tbsp (15 ml) olive oil
fresh herb sprigs, such as rosemary, thyme and oregano
4 spring onions, white and green parts chopped separately
1 tbsp (15 ml) chopped fresh herbs
2 tbsp (30 ml) corn oil
1 tbsp (15 ml) olive oil
fresh herb sprigs, such as rosemary, thyme and oregano
4 spring onions, white and green parts chopped separately
1 tbsp (15 ml) chopped fresh herbs
method
1. Boil the potatoes in their skins for 10 minutes.
2. Drain and leave to cool. Cut into 1 cm (1/2 inch) slices.
3. Heat the oils with the sprigs of herbs in a large frying pan.
4. Add the sliced potatoes to the pan and cook over a moderate heat for 10 - 15 minutes, turning until they are crisp and golden brown.
5. Five minutes before the end of cooking time add the chopped white parts of the spring onions and cook with the potatoes.
6. Drain the potatoes on absorbent kitchen paper and remove the sprigs of herbs.
7. Transfer to a warm serving dish and sprinkle with the chopped fresh herbs and reserved spring onion tops.
2. Drain and leave to cool. Cut into 1 cm (1/2 inch) slices.
3. Heat the oils with the sprigs of herbs in a large frying pan.
4. Add the sliced potatoes to the pan and cook over a moderate heat for 10 - 15 minutes, turning until they are crisp and golden brown.
5. Five minutes before the end of cooking time add the chopped white parts of the spring onions and cook with the potatoes.
6. Drain the potatoes on absorbent kitchen paper and remove the sprigs of herbs.
7. Transfer to a warm serving dish and sprinkle with the chopped fresh herbs and reserved spring onion tops.
serving amount
serves 4
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