Portuguese Fried Potatoes / Batas a Portuguesa |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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After looking though 108 Fried potato recipes and seeing none that contain parsley, but no onions, I thought I would post this typically Portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons I usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used. Ingredients:
1/4 cup butter |
1/4 cup oil |
750 g potatoes (peeled) |
1/2 teaspoon salt |
1/2 teaspoon black pepper (freshly ground if you have it) |
4 tablespoons parsley (finely chopped) |
parsley (extra for garnish) |
Directions:
1. Slice the peeled potatoes into thin rounds, about 5- 10 mm (approx 1/4 inch) thick.
2. Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown. ( this can take 30 minutes to 1 hour depending on the type of potato used).
3. Cooking on a low heat ensures an even golden brown colour and less little burnt bits.
4. Once cooked though, add the salt, pepper and parsley and mix well though the potatoes.
5. Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.
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