Bring a basket of fried potatoes and mix them with herbs.

Ingredients:

• Four giant potatoes
• Two cups with clean haché persil soup
• One cuillère stuffed with poultry soup or mashed inexperienced onions
• 2 cuillères à soupe de maïs fécule
• One espresso spoonful of salt (or to taste)
• Half a cup of black pepper with coffee
• Friture oil

Instructions :

Prepare the ground’s apples:

Place the floor potatoes in a strainer and finely chop them.

Place the shredded potatoes in a paper towel or chiffon of your very own choosing, and supply them as plenty moisture as you can.

feasible.

Mixing the ingredients:

Placer les pommes de terre râpées, le persil haché, les oignons verts (or ciboulettes), les fécules de maïs dans un incredible bol.

salt and pepper.

Make certain to absolutely combine so all components are evenly distributed.

Making the squares:

Spread the combination of potato wedges on a flat floor or massive plate, leaving about 1/4 of an inch in thickness.
Divide the aplati combination into little carrés, about one piece on each side.

Frizzle the squares:

Heat the oil in a skillet or fry pan to 350°F (175°C).

Fry the potato carrés in batches for about two to three minutes on every side, or till they are soft and crisp.

Remove the fried squares and set them on absorbent paper to drain any extra oil.

Serving:

Serve the warm, croustillant potato carrés as an accompaniment or as a collation.

Appreciate your scrumptious and crumbly potato carrés!