These stir-fried country-style potatoes are prepared with some preparation. To make sure the large slices are soft inside, we recommend cooking them beforehand. How? Learn more below.
500 g potatoes;
1 tsp. garlic powder;
1 tsp. onion powder;
1 tsp. cumin;
2-3 tbsp. sunflower oil;
Peel potatoes or wash well with skins if you want stir-fried potatoes with skins.
Cut each tuber in half, assuming you are using medium sized tubers.
Place the potato slices in a large pot with a generous pinch of salt and add enough cold water to cover the potatoes 2 cm from their level in the pot.
Bring the potatoes to a boil.
Once boiling, turn off the heat and leave in the water for 5 minutes.
Drain, then leave on a colander for another 5 minutes.
Place the potatoes in a large bowl. Add the flour and recommended spices. Stir gently so the potatoes are coated evenly without breaking.
Pour oil into a deep fryer; bring to high heat.
In batches, fry the potatoes until golden brown.
Using a slotted skimmer, remove the potatoes to a plate covered with paper towels.
Heat the oil until sufficiently hot, drop in the next batch of potatoes.
Fry all the potatoes in this way.
After removing excess oil with paper towels, place in a bowl and garnish with cilantro as desired.