A delightful twist on the classic German fried potatoes, this recipe adds a touch of flavor and texture to elevate your meal.
Boil the potatoes in their skins until tender.
Boiling the potatoes with their skins on helps retain their nutrients and flavor.
Allow the potatoes to cool slightly, then peel them.
Peeling warm potatoes is easier than peeling cold ones.
Slice the potatoes into thin rounds.
Keep the slices uniform for even cooking.
Heat olive oil in a non-stick skillet over medium heat.
Ensure the oil is hot before adding the potatoes to prevent sticking.
Add the potato slices to the skillet and cook until golden brown on one side.
Avoid stirring too often to allow the potatoes to crisp up.
Flip the potatoes and add the chopped red onion and minced garlic.
Adding the onions and garlic later prevents them from burning.
Season with salt and freshly ground black pepper to taste.
Taste and adjust the seasoning as needed.
Cook until the onions are soft and the potatoes are crispy.
Keep an eye on the heat to avoid overcooking.
Sprinkle with fresh chives and parsley before serving.
Adding fresh herbs at the end preserves their vibrant flavor.
Serve warm and enjoy your crispy German-style potato skillet.
Pair with a side of sour cream or applesauce for a delightful contrast.
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