Pan-fried potatoes

🥔 Pre-cooked firm potatoes browned in measured oil with softened onion. Golden cubes with tender centres, distinct from deep-fried chips. Four side portions.

Ingredients

• 1 kg firm-fleshed potatoes
• 150 g sliced onion
• 35 ml vegetable oil
• 1.5 litres drinking water for pre-cooking
• 4 g salt, adjusted to taste
• 1/4 teaspoon black pepper
• 5 g washed chopped parsley, optional

Preparation

Wash, peel and trim potatoes, then cut into even two-centimetre cubes. Do not use very green or heavily sprouted tubers.

Put cubes in a pan, cover with about 1.5 litres cold water and bring to a simmer. Pre-cook eight to ten minutes from simmering.

Check with a knife: centres should still resist slightly. Drain and spread briefly to release steam and dry surfaces.

Heat about 25 ml oil in a large frying pan. Add a shallow layer of potatoes and brown for four to five minutes without constant stirring.

Turn with a spatula and brown other faces for eight to twelve minutes. Work in two batches if needed.

In a small pan soften onion in the remaining 10 ml oil for six to eight minutes. Add to nearly cooked potatoes.

Check cubes are fully tender, season with salt and pepper, add optional parsley and fold gently.

Serve four portions immediately. Cool leftovers promptly, refrigerate and use within two days after thorough reheating.