Joe's Western – Fried Potatoes

Ingredients for 2 servings:

• 1 kg potatoes, waxy
• lots of olive oil
• lots of pepper from the mill
• lots of basil, dried, shredded
• Salt
• 2 drops of sauce (chili extract sauce)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

To get the potatoes just the right consistency, don’t pre-cook them! Simply cut them into approximately 8 mm thick slices. Cut thick potatoes lengthwise again first. Then add them directly to the pan, covered with hot olive oil (no need to rinse them first). Turn them constantly so the potatoes don’t stick, and fry them over high heat. Add more oil occasionally to keep them sizzling. Once they’re a little browned, you can “scoop” them in the pan like pancakes. When they’re cooked through (the first thin slices should already be more than golden brown), reduce the heat and season with salt, dried basil, and a generous amount of pepper. Important: Only add the spices now, otherwise they’ll burn and lose their flavor. The salt would dry out the potatoes beforehand. Additionally, add two drops of chili extract sauce (approx. 200,000 Scoville units) to the hot oil. Tabasco or something similar will do in a pinch. Then add more as needed. Toss everything well again and serve with mustard and ketchup.