Fried Potatoes Light
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg jacket potato (s), freshly cooked or from the day before
- 2 onions)
- 1 teaspoon oil (sunflower oil)
- Smoked salt or normal salt
- pepper
- 3 teaspoons vegetable stock, grained
- 75 ml water, approx.
Print Recipe
Pin Recipe Instructions
- Peel the potatoes hot (also works with cold potatoes) and cut into slices. Peel and dice the onion.
- Heat the oil in a large non-stick pan. Fry the potato slices in it, sprinkle with smoked salt and pepper and turn. When the potatoes are a little brown, add the onions.
- Dissolve the vegetable stock in approx. 75 ml of warm water and gradually pour it over to the potatoes. Fry the potatoes slowly until they are brown all over, turning them often. If necessary, season with salt and pepper.
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