"Peasant-style" potatoes are wedges of potato with spices, fried until golden in well-heated oil, with garlic added at the very end. A quick and appetizing side dish: it takes about twenty minutes to make, and disappears from the plate even faster. Recommended!
Peasant-Style Potatoes with Spices and Garlic
Skin-on potato wedges with spices, fried in sizzling hot oil until golden, with garlic added at the end. A quick and very appetizing side dish.
Ingredients
Method
- Take medium-sized potatoes and wash them very thoroughly, skin on - a metal scrubber works well.
- Cut each potato in half, then cut each half into 4 wedges.
- Put the wedges in a bowl, salt them, add spices, and mix well with your hands so every wedge gets salted and fragrant.
- Pour vegetable oil generously into a large deep skillet and put it on the heat. Heat it well: drop in one wedge - it should sizzle immediately.
- Fry the potatoes in the hot oil for 20-30 minutes, stirring constantly, until golden brown.
- A couple of minutes before they're done, be sure to press a few cloves of garlic through and stir. Bon appetit!
Notes
Start frying only once the oil is really hot - otherwise the potatoes will soak up the oil and end up without a crust.
Tips
- Don't peel the potatoes - just wash them very thoroughly, a metal scrubber works well. Keeping the skin on is the whole point of "peasant-style" potatoes.
- Salt and season ahead of time, right in the bowl, and mix with your hands - that way every wedge gets salted and fragrant.
- Don't skimp on the oil and use a large deep skillet: the wedges need to lie freely, not steam on top of each other.
- How to tell the oil is ready: drop one wedge in - it should sizzle immediately. Never add potatoes to oil that isn't hot enough, or you won't get a crust.
- Garlic goes in only at the end, a couple of minutes before it's done - otherwise it will burn and turn bitter.
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