For the fried potatoes, cook the potatoes with skin in boiling water until soft, then peel off. Heat plenty of fat in a frying pan and fry the potatoes whole until crispy and light brown all over.
Drain on kitchen roll and season with salt. Serve as a side dish with grilled meat, roast beef or breaded vegetables or Wienerschnitzel.
Preparation Tip:
The fried potatoes are best made with rosemary, so they still get a Mediterranean touch.
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