Drain and slice the potatoes into 1cm/½in discs. Set them to one side. In a medium saucepan, melt the butter, add the onions and thyme ... until all are cooked and crispy. Season with a generous ...
minus the onions and peppers. I pan-fry the potatoes in a decent amount of oil—not so much that they’re greasy, but enough that they can end up well-fried and crunchy. For me, that’s about ...
Peel the potatoes and cut them into ... When they are golden and crispy, you will know they are done. Peel and slice the onions. Place them in a bowl and pour over the buttermilk.
Put the potatoes in a microwave-safe bowl and prick each one with a fork. Cook in the microwave on high for 10 minutes, stirring halfway through. Heat 2 tablespoons of oil in a large, heavy-based ...
The perfect roast potato should have a crispy, golden outside and a light, fluffy interior. Use a floury potato such as agria, red rascal, fianna and ilam hardy. I always hand- pick my potatoes to ...