Karens’ Swiss Fried Potatoes
This is a simple but great potato side dish that I first tasted during a school trip to Switzerland some 30+ years ago, and it’s still a favourite in my family to this day. It goes perfectly with just about anything: omelets, scrambled eggs, quiches, savory crepes or pancakes, Spinacopita (Greek Spinach and Feta Pie), Vegieburgers – or anything that goes well with potatoes! LOL. It is also delicious as a snack served in bread or sandwiches, and it also goes very well with HP Sauce (a traditional brown sauce, made in England). Karens’ Swiss Potatoes can also be used to help liven up a green salad, or can even be used as a basis for a potato salad (just add some raw onion or shallots, herbs, dressing etc).
Note: For a traditional Swiss taste this recipe needs quite A LOT of salt… however, if you don’t like lots of salt then you can simply reduce it, and then add more salt at the end if needed. I also find that Freshly ground sea salt is much stronger than ordinary table salt, and so requires far less.
Preparation Time: 10 Minutes
Cooking Time: Approx. 20-to-30 Minutes
- 8-to-10 Baby Potatoes – Washed & Chopped into SMALL sized cubes, with their skin left on (OR you may use 4 large, peeled potatoes instead, and cut into small cubes)
- Fresh Ground Black Pepper to taste (I personally add only a very small amount of pepper for this recipe, however you should add enough pepper to suit your taste).
- Fresh Ground Salt to taste (I find this recipe requires a substantial amount of salt, otherwise it is a little bland, however you should add enough salt to suit your taste).
- 2-3 tablespoons of butter (butter is optional, however the butter really does add to the overall flavor. If not adding any butter, then you will also need to add additional olive oil to replace it)
- 2-3 tablespoons Olive Oil
- Heat the olive oil and butter in a large, heavy based saucepan. Stir until melted & combined.
- Add the potatoes, and stir well, ensuring that all the potatoes are coated in the oil/butter. Continue to stir them very gently until they are golden brown.
- Add Salt and Pepper to taste. Stir gently until well combined.
- Cover the pan with a lid, and lower the heat to a low heat / simmer. Cook for about 5 minutes with the lid on, to ensure that the potatoes are cooked inside.
- Remove lid. Continue to cook the potatoes, stirring occasionally, until they are tender & ready to eat.
(TIP: Once cooked, taste one potato, then add more salt or pepper etc if required…..)
- Serve and enjoy!
- You can serve Karens’ Swiss Potatoes with: omelets, scrambled eggs, quiches, savory crepes or pancakes, Spanakopita (Greek Spinach and Feta Pie), Vegieburgers, etc.
- Karens’ Swiss Potatoes can also be used to help liven up a green salad.
- Karens’ Swiss Potatoes are also delicious when used as a filling in sandwiches or bread.
OPTIONAL INGREDIENTS & RECIPE VARIATIONS
KARENS’ HOT CHILLI SWISS POTATOES:
Add 1/2 Fresh Red Chilli, finely chopped or thinly sliced depending on your choice – it can be added as a garnish at the time of serving, or can be added to the potatoes approximately 5 minutes before the end of cooking – be sure to stir constantly, but gently, after adding the chilli, to ensure it does not burn)
KARENS’ GARLIC SWISS POTATOES:
Add 1-2 Cloves of Fresh Garlic, finely chopped or thinly sliced, depending on your choice, and added to the potatoes approximately 3 -to – 5 minutes before the end of cooking – be sure to stir constantly, but gently, after adding the Garlic, to ensure it does not burn)
KARENS’ EASY CHEESE N’ CHIVES SWISS POTATOES:
(NOTE: Perhaps add less salt or even omit the salt if making this variation – as the Parmesan Cheese may have some / lots of salt added to it already….).
Once the potatoes are cooked, remove from the heat and add approximately 10 Sprigs of Fresh Chives that have been finely chopped to the potatoes, and then stir very gently. Sprinkle with some Parmesan Cheese, and serve.
KARENS’ SOUR CREAM N’ CHIVES SWISS POTATOES:
(NOTE: Perhaps add less salt or even omit the salt if making this variation – as the sour cream may have some / lots of salt added to it already….).
Mix approximately 10 Sprigs of Finely chopped Fresh Chives with 1/2 cup of sour cream. Once the potatoes are cooked, remove them from the heat and then pour the chives n sour cream mixture over the potatoes. Sprinkle with some more chopped fresh chives, and then serve
KARENS’ EASY CHEESY SWISS POTATOES:
(NOTE: Perhaps add less salt or even omit the salt if making this variation – as the cheese may have some / lots of salt added to it already….).
Sprinkle 1 Cup Grated Cheese (A mature cheddar cheese is good, but you can use whatever type you prefer) over the top of the potatoes, just before serving. Place potatoes in an oven or grill for 5 minutes to melt the top f the cheese (optional) or simply cover and wait a few minutes for the cheese to melt.
– This recipe will store VERY well if kept in a sealed container in the refrigerator, and then it should be fine to eat for at least 2-3 days, if not more. It should also be possible to freeze the potatoes, too, although I personally haven’t tried freezing them (…they don’t usually last long enough in my house to bother with freezing any…..).