Crunchy potatoes from the pan is a super versatile recipe that adapts to every occasion and season, to many second dishes of meat or fish, or as a separate dish. Thyme smell and a pinch of Parmesan cheese and we have the perfect dish!
- 800 g medium potatoes
- 40 g butter
- 1 sprig of thyme
- 1 clove of garlic
- oil, olive oil
- thick salt
- black pepper
- Grated Parmesan cheese
Start by peeling potatoes and washing them under running water. Cut each potato into 8 large pieces and transfer them to a bowl filled with cold water, where they leave for 30 minutes. Soaking the potatoes will help them not oxidize and make them lose excess starch, which would threaten their crunchiness. At the end of soaking, thoroughly dry them with a clean cloth.
In a non-stick frying pan, melt the butter with 2 tablespoons of oil, add a clove of garlic for 2 minutes, and then remove it. Add potatoes and arrange them side by side so that they do not overlap. Then add pepper and add thyme leaves.
Cover the potatoes with a lid and cook them for 15 minutes on low heat, mixing them from time to time with delicacy to avoid their destruction. When they are almost ready, remove the lid, raise the flame and bake it for another 5 minutes. Rotate and erythema from the other side.
Finally, sprinkle them with grated Parmesan cheese and salt. Serve!