CRISPY POTATOES

SERVES 4 | LECTIN FREE | SALICYLATE FREE

INSTRUCTIONS

Peel the potatoes and cut them into cubes about 1 1/2cm in size, but do not worry if they are not all equal in size.

Soak in a pan for about an hour if you have time. If not then rinse through thoroughly for a few minutes.

Boil them until they are all soft.

Once they are cooked drain them thoroughly. Put two frying pans onto the heat with enough olive oil in them to generously cover the bottom of the pan. Once the oil is hot add the potatoes, being careful as they can splash the hot oil. Spread them out in the pans so that each potato touches the bottom of the pan.

Once the bottom of the potatoes are brown turn them all using a fish slice or spatula. Once those bottoms are crispy and golden bron turn again, until all the sides are brown.

In a bowl place some kitchen towel if you have any, and put the cooked potatoes in the bowl on top of the kitchen towel. The kitchen towel will soak up any excess oil.

These are delicious as a treat with any meal but particularly nice alongside carrot and beetroot burgers or the butternut squash salad.