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Best fried potatoes

Name: Best fried potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Ingredients: 700g waxy baby potatoes; 1 tbsp capers, rinsed; Small handful fresh flatleaf parsley leaves; 1 small garlic clove; Finely grated zest 1 lemon; 3 tbsp extra-virgin olive oil

By: Julia Busuttil Nishimura

Published: 8 Feb 21
Updated: 16 Apr 24

Julia Busuttil Nishimura’s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours.

Julia says: “My four-year-old named these, and they really are the best: the soft, fluffy potatoes have a crunchy, ragged exterior; the herby, salty topping is zingy; and they don’t require time roasting in the oven. I use small waxy potatoes as they tend to hold their shape.”

This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99).

Or, try this neat variation on roast potatoes: crispy pan potatoes.

Easy
February 2021

Test kitchen approved

Serves 4
Hands-on time 20 min, simmering time 20-25 min

Julia Busuttil Nishimura’s herby fried potatoes are bursting with zing and verve thanks to the use of punchy Mediterranean flavours.

This recipe is adapted from A Year of Simple Family Food by Julia Busuttil Nishimura (Plum £18.99).

Or, try this neat variation on roast potatoes: crispy pan potatoes.

Nutrition: per serving

Calories: 206kcals
Fat: 8.5g (1.3g saturated)
Protein: 3.4g
Carbohydrates: 27.2g (2.3g sugars)
Fibre: 3.7g
Salt: 0.1g

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Ingredients

700g waxy baby potatoes
1 tbsp capers, rinsed
Small handful fresh flatleaf parsley leaves
1 small garlic clove
Finely grated zest 1 lemon
3 tbsp extra-virgin olive oil

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Method

Put the potatoes in a large saucepan of salted water and bring to the boil over a high heat. Cook for 20-25 minutes until the potatoes are tender but not falling apart, then drain well.
Meanwhile, roughly chop the capers on a board. Add the parsley leaves and continue chopping. Finally add the garlic and continue to chop until you have an almost paste-like mixture. Transfer to a bowl and add the lemon zest, then set aside (see Make Ahead).
Put the potatoes on a flat surface. Using something flat, such as a plate or the bottom of a pan, gently squash the potatoes. Don’t completely crush them – you want them to mostly hold their shape.

Heat the olive oil in a large frying pan over a medium heat, add the potatoes to the hot oil and fry for around 10 minutes, turning occasionally, until golden and crunchy. Scatter over the parsley mixture and gently move the potatoes around so they’re coated and the capers become a little crispy. Serve (see tip).

Recipe from February 2021 Issue

Nutrition

Nutrition: per serving

Calories: 206kcals
Fat: 8.5g (1.3g saturated)
Protein: 3.4g
Carbohydrates: 27.2g (2.3g sugars)
Fibre: 3.7g
Salt: 0.1g

delicious. tips

For non-vegans, serve these with freshly shaved parmesan for a little extra indulgence.
Make to the end of step 2 up to a few hours ahead, then keep covered until ready to complete the recipe to serve. Leftovers will keep covered and chilled for up to 2 days.