Pan-fried potatoes are a delicious variation of classic French fries. In this recipe, new potatoes are cooked in a pot along with garlic, bacon, and onion, which give them an irresistible flavor. The addition of dry marsala wine and broth makes the potatoes even tastier and softer. Perfect as a side dish to accompany roasted or grilled meats.
Blanch the potatoes for 10 minutes in boiling water
Chop garlic, onion, and bacon and sauté them in oil
Add the potatoes, sprinkle with marsala, and then pour in 1/2 glass of broth
Cook on low heat in a covered pot for about 15 minutes
Tegame
Padella
Store pan-fried potatoes in the refrigerator, in an airtight container, for up to 2 days.
Pan-fried potatoes are a crunchy and delightful side dish, ideal to serve with roasted or grilled meats.
Italy
| Energy (kcal) | 502.19 |
| Carbohydrates (g) | 42.38 |
| of which Sugars (g) | 0.65 |
| Fat (g) | 33.24 |
| of which Saturates (g) | 10.65 |
| Protein (g) | 9.25 |
| Fiber (g) | 3.74 |
| Sale (g) | 0.66 |
