12 Peel medium-sized, not too soft boiled jacket potatoes and cut into pleasant pieces or slices.

Peel and chop the onion. Melt some margarine or butter in a coated pan and sauté the onion with a pinch of sugar until translucent. Then take the bible pieces out of the pan and set aside.

Fry the cut jacket potatoes in portions with a little margarine or butter in the pan over medium heat and turning them several times until golden brown. Then season the jacket potatoes with salt and colored pepper from the mill.

In the meantime, chop the red basil and then add to the fried potatoes and sauté briefly. Tastes good with fresh salads or pan-fried meat or fish.