Fried Potatoes with Herbs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 12 medium potato (s), peeled
- 2 teaspoons, heaped vegetable broth, grained
- 2 tablespoon margarine
- 2 tablespoon herbs (e.g. chives, dill or parsley), chopped
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- Put the peeled potatoes together with the grained vegetable stock in a saucepan and cover with water. Bring to the boil and cook like boiled potatoes for about 20 minutes (depending on the size of the potatoes).
- The potatoes should be cooked inside, but not so soft that they lose their shape and fall apart. Take the potatoes out of the water and drain well. Heat the margarine in a coated pan and slide the cooked potatoes into it.
- Fry until golden on all sides and sprinkle with a little salt and pepper as well as the herbs and serve immediately. Goes well with asparagus or patties.
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