Ingredients
Equipment
Method
Instructions
- Begin by washing your baby potatoes thoroughly to remove any dirt. Cut the potatoes in half or quarters if they are larger.
- In a large pot, add the potatoes along with 1 teaspoon of sea salt and enough water to cover them. Bring the water to a boil, then reduce to a simmer and cook for about 10-15 minutes, or until they are just tender.
- Once the potatoes are cooked, drain them in a colander and allow them to cool for a few minutes.
- In your skillet, melt 4 tablespoons of butter over medium-high heat. Add the boiled potatoes to the skillet, ensuring not to overcrowd the pan.
- Sprinkle the potatoes with 1/2 teaspoon of salt, 1 teaspoon of black pepper, and the minced garlic. If using jalapeños and peppercorns, add them now. Fry for about 5-7 minutes, turning occasionally until golden brown and crispy.
- Once golden, stir in the minced fresh herbs and cook for an additional 1-2 minutes until fragrant.
- Add 1 tablespoon of butter to the pan just before serving, stirring gently to coat the potatoes.
Notes
- For extra crispiness, ensure potatoes are thoroughly drained and cooled before frying.
- Use a non-stick skillet to prevent sticking.
- Cook in batches if necessary to avoid overcrowding the pan.