Pan-fried potatoes

Name: Pan-fried potatoes
Ingredients: 1 kg potatoes; 1500 ml water; 1 teaspoon fine salt; 3 tablespoons oil; 2 small red onions (120 g); 2 pickled gogosari (Romanian red peppers) (200 g drained); 1 teaspoon sweet paprika; 1/2 teaspoon ground pepper; 15 g fresh parsley

Season - Pan-fried potatoes by Delia C. - Recipia

Pan-fried potatoes are boiled first, then cooked for another 2-3 minutes in a pan with onion and pickled gogosari (Romanian red peppers). Sweet paprika and parsley go in at the end, and the cubes stay soft but whole as long as you don’t overcook them. I cut the potatoes into cubes about two centimetres across and don’t fuss over making them perfectly even. Prep: 15 minutes. Cook: 23 minutes. Total: 38 minutes. Servings: 4. About 310 kcal and 6 g protein per serving.

Ingredients

1 kg potatoes
1500 ml water
1 teaspoon fine salt
3 tablespoons oil
2 small red onions (120 g)
2 pickled gogosari (Romanian red peppers) (200 g drained)
1 teaspoon sweet paprika
1/2 teaspoon ground pepper
15 g fresh parsley

Preparation

1. Peel the potatoes, wash them and cut them into cubes about 2 cm across. Put them on to boil in 1500 ml water with 1/2 teaspoon salt and cook for 15 minutes, until a fork slides in easily but they don’t fall apart. 2. Drain the potatoes. Heat 3 tablespoons oil in a deep pan, add the thinly sliced red onion and sliced pickled gogosari, and cook for 5 minutes, until the onion softens. 3. Sprinkle in the sweet paprika and stir. Add the potatoes to the pan, add the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir gently. Cook for another 3 minutes. 4. Chop the parsley, sprinkle it over the potatoes and take the pan off the heat.

Notes

Red-skinned potatoes hold their shape better than very floury ones. If the gogosari are sour or salty, taste them first and give them a quick rinse; pat them dry afterward so they don’t leave liquid in the pan. For another version, replace them with 150 g roasted peppers. This side is a bit like a warm potato salad, but the onion and peppers soften in the pan; the step many people rush is boiling the potatoes, and the cubes only need to cook through. It keeps in the fridge for up to 3 days, and I serve it with veal schnitzel.