1.4 kg (3 lb) medium potatoes
salt and freshly ground pepper
4 tbsp (60 ml) vegetable oil
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 tbsp (60 ml) chopped fresh parsley
salt and freshly ground pepper
4 tbsp (60 ml) vegetable oil
1/2 stick (4 Tbsp) 2 oz (50 g) butter
4 tbsp (60 ml) chopped fresh parsley
accompaniments
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method
1. Scrub the potatoes, but do not peel. Place in a large pan of cold salted water, bring to the boil and cook steadily for 20 minutes, until almost tender.
2. Drain and keep warm. Peel and cut into large wedge-shaped pieces. Heat the oil in a large frying pan, add the butter and, when bubbling spoon in the potatoes.
3. Fry over a moderate heat, turning occasionally, until golden brown and flaky.
4. Season well, add the parsley and serve.
2. Drain and keep warm. Peel and cut into large wedge-shaped pieces. Heat the oil in a large frying pan, add the butter and, when bubbling spoon in the potatoes.
3. Fry over a moderate heat, turning occasionally, until golden brown and flaky.
4. Season well, add the parsley and serve.
serving amount
serves 8
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