Portuguese Fried Potatoes Batas A Portuguesa

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After looking though 108 fried potato recipes and seeing none that contain parsley, but no onions, i thought i would post this typically portuguese version of fried potatoes. The mixture of oil and butter keeps things from burning, but for health reasons i usually use less of the butter. I allow between 30 minutes and 1 hour cooking time to get a more even colour that slower cooking gives and depending on the variety of potato used.

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Steps

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Slice the peeled potatoes into thin rounds , about 5- 10 mm thick.

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Heat the butter and oil in a pan and cook the potatoes slowly on a low heat until cooked though and golden brown.

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Cooking on a low heat ensures an even golden brown colour and less little burnt bits.

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Once cooked though , add the salt , pepper and parsley and mix well though the potatoes.

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Transfer to a heated serving dish and serve immediately with additional parsley for garnish if desired.

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Ingredients

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butter, oil, potatoes, salt, black pepper, parsley