SafePlates

Ingredients

• 2 lbs (900g) potatoes
• 3 tbsp (45ml) sunflower oil or vegetable oil
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 2 cloves garlic, minced
• 1/2 tsp (1g) smoked paprika (optional)
• 1/4 cup (15g) fresh dill or parsley, chopped

Instructions

1. Wash and peel the potatoes. Cut them into thick wedges or rustic chunks.
2. Place the potato pieces in a bowl of cold water and let them soak for 10-15 minutes to remove excess starch. Drain and pat dry with a clean towel.
3. Heat the sunflower oil in a large skillet or frying pan over medium-high heat.
4. Add the potatoes in a single layer. Fry for 5-7 minutes without stirring, allowing the bottoms to brown and crisp.
5. Flip the potatoes and continue frying, stirring occasionally, for another 10-15 minutes until golden brown and cooked through.
6. Add the minced garlic, salt, black pepper, and smoked paprika (if using). Stir and cook for another 1-2 minutes until fragrant.
7. Remove from heat and sprinkle with chopped dill or parsley before serving.

Tip

For extra crispiness, do not overcrowd the pan and fry the potatoes in batches if necessary. Serve hot as a side dish or enjoy with sour cream.