You probably already know how to make fried potatoes, but I include this recipe anyway, with a few hints on making them perfect!
Preparation Time: 15 Minutes
Hot pepper sauce, to taste
|2 large floury potatoes, peeled and chopped into bite-size pieces||Ground sea salt|
In a medium saucepan, partly boil the peeled and roughly chopped potatoes in 2 cups of water - about 5 minutes should do. Remove pan from heat, and drain in a sieve. Leave to stand for a while until all the moisture has evaporated - if the potatoes are still at all wet, they will not fry properly.
Heat 2 tablespoons of cooking oil in a large frying until hot but not smoking. Add the potatoes and fry, turning occasionally until brown on all sides. Don't be tempted to turn them too often, otherwise they will start to break down and go soggy rather than staying crisp and golden brown.
Remove potatoes from the pan with a slotted spoon and drain on kitchen paper to soak up any oil residue. Grind some sea salt over, sprinkle with a little paprika and serve at once.