You will wish you had tried this recipe earlier once you get a taste of that delicious crunch and soft fluffy centre.
Preparation and cooking time: 30 min | 4 persons
Ingredients
- 600g small, unpeeled waxy potatoes
- 4 tablespoons peanut oil
- A few sprigs fresh thyme
- Sea salt and pepper
Preparation
- Cut the potatoes into 1/2 cm slices and then into 1/2 cm chips. Rinse and pat dry.
- Heat the oil in a pan over a medium heat and fry the chips for around 20 minutes until tender and golden-brown, turning frequently.
- Add the thyme sprigs and cook for a few minutes longer.
- Season with sea salt and pepper.
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