Well, did my family love this, yes they did. My kids have stated from now on this is how they want their potatoes cooked-'it is far better than chips' they said. And for me that was great as it was a lot quicker than making chips, wasted far less oil, and both my husband and I loved it also.
Proud to say I thought this one up without looking into a cookbook. However I know I didn't invent pan frying potatoes.
Now with the potatoes, the smaller you cut them, the faster they cook. I cut them roughly into 1-2cm cubes. I didn't measure, nor did each piece look the same.
Also if you are like me and you keep duck fat in the refrigerator (which I reserved after I cook duck) then use that instead of oil and butter.
Give this a go you will not be disappointed.
2 tablespoons sunflower oil
4 very large potatoes, cubed
2 sprigs thyme
Salt and white pepper, to taste
2 tablespoons oil, extra, if needed
In a large frying pan over medium-high heat, add the oil and butter. When the butter has melted add the potatoes and stir through to coat the potatoes in the oil and butter.
Sprinkle over the thyme leaves, discard the stalk. Season well (to taste) with salt and white pepper.
Pan fry the potatoes for 15-20 minutes, stirring every 2 or so minutes, until the potatoes are golden, crisp and cooked through. (Reduce the heat to medium if you feel the potatoes are burning, not colouring as pictured).
Around the 10 minute mark, I added 1-2 tablespoons more oil as the potatoes had absorbed the oil, keep an eye out, add more oil if needed. The oil gives you the crisp outer crust.
Once cooked drain on paper towels.
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