Fried potatoes that do not break down when roasted
So that the potato slices do not break down during roasting, the following is important:
- Just cook the potatoes in the pan the day before (not too long, they will cook in the pan afterwards), then peel (it is best to buy a three-pronged potato fork to hold on, that works great!)
- Only with a Zewa covered in the refrigerator in a bowl DRYING (do not seal airtight in a Tupperschüssel!) The potatoes are a bit gray, but it does not matter
- Next day, cut the potatoes into slices and fry them. To do this, first heat the oil (no margarine or butter, which will burn black and burn), then pure the potatoes, fry them brown on one side, then turn and fry, do not stir for long. Fry the onion cubes until the end of the meal, otherwise they will turn black. Incidentally, the finished roasted potato seasoning salt does not taste that bad.
