Fried Potatoes, Vegan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large potatoes, prev. waxy
- 2 medium onion (s)
- 8 half tomato (s), dried, pickled in oil
- 2 tablespoon pumpkin seeds
- 4 tablespoon olive oil
- salt
- smoked salt
- pepper
- parsley
Print Recipe
Pin Recipe Instructions
- Peel and dice the potatoes, heat olive oil in a pan and fry the diced potatoes slowly and turning them several times. When they have taken on color all around, add the finely chopped onions, cut into cubes, rings or strips depending on your taste, and fry briefly. Then add the chopped tomatoes and the pumpkin seeds and cook everything until the desired degree of browning is achieved. Season to taste with salt, smoked salt and pepper. Sprinkle with chopped parsley and serve immediately.
- The dried tomatoes in combination with the smoked salt result in a very exciting seasoning that does not replace the bacon in conventional fried potatoes, but can simply be forgotten.
- These fried potatoes go well with e.g., to fried herring, then it is no longer vegan, but we like to eat it, plus a green salad.
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