Skillet potatoes

Name: Skillet potatoes
Total time: 2700 s
Yield: 1 serving
Cuisine: Kenyan
Ingredients: Peeled potatoes; 1 tbspn turmeric poweder; 2 cloves crushed garlic; 1/4 tspn cayenne powder; 1/2 tspn black paper; 1/2 tspn oregano (dry leaves); 1/4 tspn majoram; 1/2 tspn basil (dry); 1 tspn dry rosemary leaves; to taste Salt; 1 tbspn butter; 1 tspn parprika

Ann W Njeru @An8024

Nyeri- Kenya

Skillet potatoes are good for breakfast, easy to prepare and you can go for a few more hours before thinking about the 10 o’clock snack 🥰

Ann W Njeru @An8024

Nyeri- Kenya

Skillet potatoes are good for breakfast, easy to prepare and you can go for a few more hours before thinking about the 10 o’clock snack 🥰

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Ingredients

45 minutes

1 serving

Peeled potatoes
1 tbspnturmeric poweder
2 clovescrushed garlic
1/4tspn cayenne powder
1/2tspn black paper
1/2tspn oregano (dry leaves)
1/4tspn majoram
1/2tspn basil (dry)
1tspn dry rosemary leaves
to tasteSalt
1 tbspnbutter
1tspn parprika

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Steps

45 minutes

1

Boil the (peeled and cut) potatoes with turmeric and salt for 10-15 minutes. Use a fork to confirm if they are ready
2

Using a pan, add the butter and a little oil. When it’s hot enough, add crushed garlic and all the herbs that you have.
3

Stir with a wooden spatula until they brown.
4

Add the precooked potatoes and toss as many times as possible 🙂 8-10 minutes
5

When they are evenly coated with the herbs, at this point they will be crunchy, just a little. Continue tossing until you get the texture you want. I put mine in the oven because I love crunchy potatoes. Spread evenly on the baking tray lined with foil. Bake for 10minutes on the top most rack at 200 degrees
6

Sprinkle persley or dhania once they are ready. Serve and enjoy.
7

Note: Baking in the oven is optional. Enjoy your skillet potatoes with a cup of hot chocolate/coffee and an egg