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Roros fine fried potatoes with onions and caraway

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Ingredients for 2 servings:

  • 6 m.-sized jacket potatoes
  • 1 large onion(s)
  • 5 tbsp oil, or more
  • 1 tsp caraway seeds, whole
  • Salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

I’ll leave everything for that

Peel the jacket potatoes and cut into thin slices. Peel the onions and chop them into small pieces. Heat the oil in a large pan and sauté the onions over medium heat until translucent. Then increase the heat to high and add the potato slices. The more evenly spread the potato slices are – ideally next to each other rather than on top of each other – the crispier the fried potatoes will be. Add more oil if desired. Sprinkle caraway seeds over the potatoes and fry them. Carefully turn the potatoes over, not too often. Fry over high heat until golden brown and crispy – but be careful not to burn them; reduce the heat again in time. Add salt just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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