How to make harsh brown potatoes


We could say toasted, or fried. But here in Brittany, we call these little gastronomic jewels "fried".

Cooked well, the early potato reveals all its qualities, all its difference. But why do we like it so much?

- It's beautiful, it's golden, it's appetizing

- It's firm, textured and melting under barely crispy skin

- Behind its generous nature, the first reveals subtle flavors of butter, hazelnut ...

Yes but there, the words start to fail. What it takes is the taste, this potato early fried!

Choose rather early potatoes. You can cut the bigger ones in half or four.

Wash your early potatoes. You can gently scrape the earthy parts, but do not peel them, the skin will protect your early potatoes during cooking and bring an extra flavor.


Dry them well, then put them in a pan with a little fat: oil, margarine, or, preferably butter, of course. You can also start the oil and add a little butter at the end of cooking.

Heat everything, coat the potatoes well with fat, stirring gently. Right now, it sings and it smells good ...

Lower the heat, let it cook. You must not have your potatoes start to attach. The secret: a good stove, a soft fire and a little patience.


When the potatoes have started to brown on the surface, turn them one by one. After a few minutes, the second side is golden, your potatoes will not tie any more.

To finish the cooking, you can cover the pan, the early potatoes will cook in their own steam. If necessary, add a hint of water.

Take a look from time to time, stir ...

After about 30 minutes, check the cooking by pressing a knife.

There you go. All you have to do is enjoy.



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