Pan-Fried Potatoes
Pan-Fried Potatoes
Categories: Spice, Breakfast
Published on July 12, 2018
1 Like | 2 Comments

If there's one food that I can eat all day every day, it is the potato. Whether mashed, boiled, roasted or fried, I just love potatoes and we look for every opportunity to have them, especially for breakfast. 

It's a bit sad that the prices of potatoes have increased over the past couple of days, I heard it was as a result of floods that swept away a large portion of the crop... Please brace yourself for high potato costs in the coming days.

There are many varieties of potatoes out there and I'm still learning and discovering which are best for fries, those best for stews and those really good for soups. But that's a topic for another day. 

When shopping for potatoes, look out for those that don't have green patched (which means that they're not matured and these patches are usually bitter), those that aren't squishy/moist (they're old and may go bad soon) or those with growing or sprouting buds.

I enjoy getting oval larger ones, it makes it easier to peel :-D... Convenience is key! I also like chopping them up into medium wedges and boiling them in salty water until they are slightly done. This reduces the cooking time by half. I then transfer them to a pan. I've found that I can do my sausages on one end of the pan and the potatoes on another end of the same pan, which reduces cooking time.

Yes, sausages don't need a lot of oil, a little goes a long way.

To further reduce the amount of oil I use while at the same time adding more flavour, I cook my bacon first and use the oil from the bacon to fry the sausages and potatoes. You can add just a small amount of oil as required and don't forget to constantly turn your potatoes and sausages until they are evenly done.

potatoes

Here's What You Need:

  1. 5 Medium potatoes, peeled and cut into wedges
  2. 2 Cups of water
  3. 1 tsp salt
  4. 2 Tablespoon oil

Here's How To Make Them:

  1. Add water, salt and potatoes into a sufuria
  2. Boil the potatoes until tender but not mushy (5 min)
  3. Pour the water and transfer the potatoes to a plate to slightly cool
  4. In a flat pan, add oil and heat on medium flame
  5. Once the oil is hot, add the potato wedges in the pan and allow them to brown evenly (you can add your sausages to the pan at this point if cooking some)
  6. Serve with french toasts (your sausages) and a hot cup of tea

Bon Appetit!

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Comments
19th Nov 2018
Brandilyn
That hits the target pefeyctlr. Thanks!
17th Nov 2018
proEvini
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