Potatoes à la Provencale - Provensalsk potatis

POTATOES A LA PROVENCALE
Provensalsk potatis

Fried potatoes are often a bit dry and floury. Here’s a variety which is unusually delicious and juicy – serve it as a main dish or as an accompaniment to something.

4 servings

2 lbs firm potatoes

1 teaspoon salt per 4 cups water
2 to 3 onions
3 tablespoons butter or margarine
2 teaspoons oil
1 bunch parsley
½ to 1 teaspoon salt
black pepper

Rinse, peel and boil the potatoes in lightly salted water for 10 minutes. Pour off the water and allow to get cold.

Peel the onions and cut in thin rings. Heat up 2 tablespoons fat in a large frying pan, brown the onion rings until golden and take them up. Thinly slice the potatoes, heat up remaining fat and the oil in the frying pan, put in the potatoes and lower the heat to medium. Do not turn them over until they are golden brown on one side, then turn and fry for another 5 to 10 minutes.

Rinse and shake off excess water from the parsley. Finely chop it, mix the onion rings with half of the parsley and turn this into the potatoes. Flavour with salt and pepper. Put the potatoes in a serving dish, sprinkle with remaining parsley, turn it down into the potatoes and serve immediately.

Enjoy!

Bella