John Myers
Pan-fried Potatoes with Sesame Seeds
The perfect pan-fried potatoes with sesame seeds recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 200 g Sweet peppers
- 1 Red Onion
- 2 Garlic cloves, finely grated
- 150 g Date tomatoes
- 2 Branches Rosemary
- Espelette pepper
- Salt
- Black pepper from the mill
- Rapeseed oil
- 2 tbsp Sesame
- Peel the potatoes and cut into cubes with an edge length of approx. 5 mm. Cut the sweet peppers into thin slices. Peel the red onion, cut in half and cut lengthways into fine strips.
- Heat some rapeseed oil in a pan and add the potato cubes together with the rosemary sprigs to the pan and fry them all around until crispy, using the medium heat so that the potatoes are cooked through. When the potatoes are nicely colored and almost cooked, add the peppers, onions and garlic.
- Cook everything for another 5 minutes, swirling everything well over and over again. Then season with pepper and salt and Espelette pepper and then add the sesame seeds and tomatoes and stir everything again for at least 5 minutes and then serve.
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