Ingredients
- 1 kg potatoes (waxy), cooked the day before
- 3-4 tablespoons of clarified butter (ghee)
- 2 small yellow onions, diced
- smoked diced bacon (optional)
- sea salt and freshly ground pepper, to taste
Instructions
- Boil the potatoes the day before until they cooked through but still firm when pierced with a knife (a little undercooked is fine). Drain and set the unpeeled potatoes aside to cool and rest until ready to use. The following day, peel the potatoes and cut into thin slices (about 5mm).
- Heat an extra large skillet over medium-high heat. Add the clarifed butter and once hot, add the sliced potatoes so that they each slice is face down on the bottom of the pan TIP: I find it is easier to use more than one skillet since too much overlapping makes it hard to crisp all of the potato slices.
- Fry the potato slices on each side for about 3-4 minutes until golden brown and crispy. You will see that the edges are browned, indicating they can be flipped over.TIP: If frying smaller potato slices, I find it easier to use a fork and a knife to flip over each potato slice. Otherwise, for large potatoes use a spatula (and fork to assist, if needed).
- Add the onion, plus a little more clarified butter (and diced bacon, if desired) and continue cooking the onion and potato mixture for about 2-3 minutes, turning gently with a spatula, to avoid breaking up the potato slices. Season with salt and pepper, to taste. Serve and enjoy!
Nutrition
Notes
- Its also fine to boil the potatoes the morning of the day you want to fry them. This still gives them enough time to fully cool.