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Spicy crispy potatoes

updated

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Ingredients for 2 servings:

  • 400 g potatoes, large
  • 40 g polenta
  • 1 tsp paprika powder, hot
  • salt and pepper
  • 5 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the potatoes, boil in salted water for 20 minutes, and peel them. Let them cool slightly and cut into 1 cm thick slices. Mix the polenta with paprika, salt, and pepper. Toss the potatoes in the mixture, pressing the breading firmly into the pan. Heat the olive oil in a non-stick pan and fry the potatoes until golden brown on all sides. Remove and drain briefly on kitchen paper.

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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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