Vegan Fried Potato Pan
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 35 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 280 g potato (s), waxy, possibly red-skinned
- 1 tablespoon coconut oil, creamy condition, otherwise approx. 3
- 1 sprig rosemary
- 1 glass artichoke (s), drained weight 0 g
- 5 tablespoon tomatoes, chunky from the can
- some salt and pepper
- some herbs Provence
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with their skin on, possibly the day before.
- Melt the coconut oil in a pan and fry the sprig of rosemary in it on medium heat.
- In the meantime, peel and slice the potatoes. Add to the rosemary sprig in the pan and fry until crispy.
- During this time, drain the artichokes and cut them into small pieces.
- Remove the sprig of rosemary and leave any needles in the pan. Fry the artichokes a little, then season with salt and pepper. Add the tomatoes and herbs of Provence, mix well and serve immediately.
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