Ingredients
For the crispy potato pan:
- Potatoes: 800 g of firm-fleshed potatoes, peeled and cut into regular cubes of approximately 2 cm.
- Vegetables & herbs: 1 large onion, sliced, 1 sweet pepper (red or green) cut into cubes, 3 cloves of garlic, finely chopped.
- Seasonings: 1 teaspoon of sweet paprika, 1/2 teaspoon of ground black pepper, 1 pinch of garlic powder, 1 teaspoon of Provence herbs or chopped fresh parsley, fine salt to taste.
- Fat: 3 to 4 tablespoons of vegetable oil or a mixture of oil and a knob of butter.
Gourmet evening garnish option:
- Proteins of your choice: 3 to 4 eggs beaten into an omelette or a few cubes of crumbled roasted sausage/chicken.
- Finish: Melting grated cheese (mozzarella or emmental) and fresh chopped chives.
Step-by-Step Preparation
- Cut and rinse the potatoes: Peel the potatoes and cut them into regular cubes. Rinse them in cold water to remove excess starch, then dry them carefully in a clean cloth (drying is the secret to obtaining an ultra-crispy texture).
- Brown the potatoes: Heat oil in a large sauté pan or wok over medium-high heat. Add the diced potatoes and let them brown for 12 to 15 minutes, stirring regularly, until they are golden brown and tender throughout. Remove and drain on absorbent paper if necessary.
- Brown the aromatic garnish: In the same pan with a little oil, add the chopped onion, chopped garlic and diced peppers. Sauté for 4 to 5 minutes to release all the aromas.
- Season and assemble: Return the golden diced potatoes to the pan with the vegetables. Sprinkle with paprika, black pepper, salt and herbs. Saute everything together for 2 to 3 minutes over high heat so that the flavors blend harmoniously.
- Gourmet finish: Pour the beaten eggs or sprinkle with grated cheese on top, cover the pan over low heat for 2 to 3 minutes to let the cheese melt gently.
- Friendly Service: Sprinkle with fresh parsley or chopped chives and serve hot directly from the pan with a crunchy green salad.