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Vegan fried potato pan

updated

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Ingredients for 1 servings:

  • 280 g potatoes, waxy, possibly red-skinned
  • 1 tbsp coconut oil, creamy, otherwise about 3 tbsp
  • 1 sprig(s) rosemary
  • 1 jar artichoke(s), drained weight 110 g
  • 5 tbsp tomatoes, chopped from the can
  • some salt and pepper
  • some herbs of Provence

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 40 minutes

with artichokes and rosemary

Boil the potatoes with their skins on, perhaps the day before. Melt the coconut oil in a pan and fry the rosemary sprig in it over medium heat. In the meantime, peel and slice the potatoes. Add them to the pan with the rosemary sprig and fry until crispy. Meanwhile, drain the artichokes and chop them up a bit. Remove the rosemary sprig, leaving any fallen needles in the pan. Let the artichokes fry for a while, then season with salt and pepper. Add the tomatoes and Provençal herbs, mix well, and serve immediately.

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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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