Wednesday, 26 August 2009

Pan fried potato wedges Calabrese

This is a very tasty alternative to regular chips or french fried potatoes to accompany your main plate or burgers. A litte touch of balsamic vinegar gives a distinct flavour twist. It's important not to overcrowd the skillet in order to cook the potatoes correctly, with the amount stated below I use 2 skillets together so I can cook them in one go!

400g Red Onions (Tropea if can be found), thinly sliced
600g Potatoes, skinned and cut into wedges
Olive oil
Balsamic vinegar

Heat the oil in a large skillet. Fry the potatoes, not too many at a time, should be loosely one layer with some room to be shifted. When the potatoes are halfway done, just lightly coloured, add some onions (amount proportionate considering the remaining potatoes). Salt to taste, continue to cook until the potatoes are thoroughly golden brown and the onions are lightly caramelized. Scoop out the potatoes and onions, let them rest on a absorbent paper. Keep warm (for example inside lightly heated oven about 150°C) and repeat the procedure with the remaining potatoes and onions.
In a serving tray or bowl drizzle about 1tbsp of balsamic vinegar and toss thoroughly, serve hot.

No comments:

Post a Comment