Crispy Potato and Ham Recipe with Garlic

• Meat

  • 1 cup Ham or bacon

• Produce

  • 3 Garlic cloves
  • 2 tbsp Parsley, fresh
  • 1 Yellow onion

• Baking & Spices

  • 1 Pinch Paprika, ground
  • 1 Salt and black pepper

• Dairy

  • 1 Olive oil or butter

• Other

  • 3 Big potatoes or 6 smaller ones

Found on recipepublishingnetwork.com

Description

Ingredients

• 3 big potatoes or 6 smaller ones
• 1 roughly chopped yellow onion
• 1 cup diced ham or bacon
• 3 minced garlic cloves
• 2 tablespoons chopped fresh parsley
• Pinch of ground paprika (optional)
• Olive oil or butter, as needed
• Salt and black pepper, to taste

Directions

• Scrub any dirt off the potatoes and put them in a pot without peeling them.
• Add enough cold water to cover the potatoes plus an extra inch.
• Bring the potatoes to a boil and let them boil until a fork can pierce the largest one easily.
• This will take fifteen minutes if they are small or up to forty minutes if you are using very big potatoes.
• Do not overcook them because they need to hold their shape later, when they are fried.
• Drain the water away and fill the pan with cold water to stop the potatoes from further cooking and to get them to cool down.
• Peel the skin off using your fingers, then cut the potatoes into ½ inch thick rounds, or wedges if you prefer.
• Fry the ham or bacon in another pan in some butter or oil, then add the garlic and cook for another few minutes.
• If the meat is already cooked, just add it to the pan with the garlic.
• Arrange the potatoes in the pan with the garlic and fry them for 10 to 15 minutes, flipping them from time to time so they cook evenly.
• Do not stir them too vigorously, else they will not get brown and crispy, and they might break up.
• When the potatoes are golden brown, season them with salt (not too much if you are using salty ham or bacon), black pepper, and some parsley.
• You can also add a dash of paprika if you have some handy.