Rustic Potato Slices
Simple Recipes Potatoes Fasting Recipes Budget Recipes Side Dishes Romanian
A memory: rustic peasant-style potato chips. Just like my grandmother used to make them, in winter, directly on the stove top. She called them "scrijelute" (little slices). I made them in a cast iron pan and at the end, since the pan was already hot, I threw on it a 200g beef steak seasoned only with salt, pepper and chili and fried it for 3 minutes per side, then cut it into thin strips. I also made a simple garlic sauce with paprika and my rustic dinner for two was very well received.
Ingredients
potatoes (medium starchy, salad type)
salt
a little oil (optional)
How to prepare rustic potato slices
- Count about 3 medium potatoes per person. Peel the potatoes, wash them and cut into 3-5 mm rounds. If you cut them thinner they will dry out too much, if you cut them too thick they will cook slowly and burn on the outside. You can use a mandoline slicer like this one if you want to make sure all slices are equal. After slicing, don't wash the potatoes again.
- Heat a cast iron pan as wide as possible very hot (or a flat griddle, like the one you roast eggplants on). Turn the heat to medium-low. Arrange potato slices next to each other.
* sometimes I make the slices on a steam grill pot too, but on the griddle the smell is more authentic 😊 - Cook for about 8-10 minutes on the first side until golden brown bubbles form. Flip them and cook on the second side for about 5-6 minutes, until they brown on the second side too. Check one to make sure it's cooked through to the center. The potatoes will have a crispy crust on top but will also have a slightly soft core in the center.
- Remove the potato slices to a dish with a lid. As you place the slices in the dish, sprinkle them with salt.
- At the end, just before serving, you can spray them with a little oil if you wish.
Rustic Potato Slices
Rustic Potato Slices
