Masito's hearty fried potatoes

Ingredients for 2 servings:

• 800 g potatoes, waxy (e.g. Cherry)
• 1 carrot(s)
• 4 tbsp mixed seeds (e.g. pine, sunflower and pumpkin seeds)
• 6 tomatoes, dried, pickled in oil
• 5 tbsp oil (from the tomatoes)
• 4 stalks parsley, flat
• 2 sprigs of mint
• salt and pepper
• Cayenne pepper or chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Fried potatoes with various seeds and dried tomatoes

Peel and wash the potatoes, and cut them into golf-ball-sized pieces. Bring to a boil in a pot with cold water and 1/2 teaspoon of salt. Cook over low heat for about 10-15 minutes – the potatoes shouldn’t be overcooked. Drain the hot water and rinse the potatoes with cold water. Set aside. Roast the mixed seeds in a pan over medium heat without adding any oil. Meanwhile, peel the carrot and finely chop. Wash the parsley and mint, pat dry, remove the stems, and finely chop. Cut the sun-dried tomatoes into strips (this works best with scissors), reserving 5 tablespoons of the oil for frying. Don’t forget the seeds in the pan and toss them occasionally. Now add the carrot and tomato pieces to the pan and add the oil. If necessary, cut the potatoes into bite-sized pieces and add them. Increase the heat slightly and toss the pan occasionally. After 5-10 minutes, the potatoes should look a lovely golden brown. Now it’s time to add the chopped parsley and mint. Fry for another minute, and it’s done! Season with salt, pepper, and cayenne pepper or chili powder, and serve. Tip: Mint and flat-leaf parsley are best found at Turkish restaurants. The same goes for the rest of the vegetables, which are also available loose, i.e., in small quantities. The next day, you can use the leftover mint and parsley to make a wonderful tabbouleh—a Lebanese salad.