Potatoes with Chili Fenchel
Preparation
1. Potatoes peel and directly into a dish with cold water raspeln. Fenchelsaat and small dried Chilischoten in a mortar zerstoßen finely. Vegetable oil in a pot on 170 degrees heat up. Potatoes in a filter well to drip off let frittieren and by portion in the hot fat knusprig gold-brown. With a foam spoon to take out and on kitchen paper drip off leave. Potatoes in dishes fill and with sea salt and the Fenchelmischung pepper. Eat as hot as possible.
2. Hint: The fat is hot, if around a cook spoon handle in-held small blisters form. |
