Ingredients
- Potatoes suitable for roasting (e.g. new potatoes)
- Salt
- Pepper
- Chili powder
- 2 tbsp rapeseed oil for frying
- 1 tbsp real butter
- 1 dl water
Instructions
Start by buying some fairly large potatoes that are suitable for roasting (e.g. new potatoes) and cut into thin wedges. If they're too thick, they won't get crispy.
Heat a frying pan with plenty of oil. Add the potato wedges and season with salt, pepper, and a little chili powder if desired.
Fry on high heat for 2-3 minutes, add about 1 dl of water and cover with a lid. Let it boil on high heat for 2-3 minutes, then remove the lid. Continue cooking until the water has evaporated.
Once the water has evaporated, add about 1-2 tsp of real butter and stir the potatoes as the butter melts.
Transfer to a baking tray lined with parchment paper (make sure the wedges don't overlap) and place in the oven preheated to about 230°C convection. Bake for about 30 minutes until crispy and golden.
Transfer the potatoes to a serving dish with paper towels underneath to absorb excess oil. Serve hot!
Notes
Goes great with homemade aioli. Cut the potatoes thin to make them extra crispy.
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