Easy Fried/Stir-Fried Potatoes

This is a quick way to make fried potatoes from scratch, if you are in a hurry and don’t want to wait for your potatoes to be cooked.
This is a two-in-one recipe for fried potatoes.
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2-5 potatoes
1tsp olive oil
25-50g butter (depending on how many potatoes are used)
Salt & Pepper to taste

Pan-Fry: Slice the potatoes into thin slices using a mandolin

Stir-Fry: Cut the potatoes into cubes using a mandolin.

  • While slicing/cutting bring a saucepan of water and a little salt to boil.
  • Add the sliced/cut potatoes to the boiling water and cook for about 2-3 minutes, drain and dry with a kitchen towel.

Pan-Fry:

  1. Heat oil and butter in a frying pan
  2. Add the potatoes and fry. Turn occasionally until potatoes are browned and slightly crunchy.
  3. If wanted you can also add some sliced onions to the frying pan.
  4. Serve as a Side-dish to your dinner or lunch, sprinkled with parsley and/or chives.

Stir-Fry:

  1. Heat oil and butter in a wok.
  2. Add the potatoes to the wok. Stir occasionally.
  3. Add whatever else is needed for the stir-fry.
  4. And serve.
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I love real wheat pasta

A week or so ago, I cooked some pasta, for 9-10 minutes as prescribed. It was taste-less and still half cooked, not very nice. I thought it was because I wasn’t feeling too well, and filed the thought at the back of my brain that I don’t like pasta anymore.

Today; I really fancied some pasta but felt reluctant: “do I want to cook for 10 minutes – only to throw the result away?” Hmmm … That was the thought that went through my mind. Anyway, I did cook some pasta but I also notice that the pasta I had cooked last time was gluten free “FreeFrom” pasta. And that has just joined my rubbish bin. So now I have re-discovered that I love real wheat pasta. To accompany the pasta I had stir-fried pak choi, Vichy carrots and a lovely tender dry-fried Angus beef steak. Followed by strawberries and cream.