Follow these steps for perfect results
Butter
melted
Potatoes (Aloo)
peeled, cut into barrel shape
Garlic
slit
Fresh Thyme
leaves
Salt
Heat the butter over medium heat in a skillet.
Add the potatoes to the skillet when the butter starts foaming.
Fry the potatoes until deep golden brown on one side (5-6 minutes).
Turn the potatoes over and cook for another 5-6 minutes, or until golden brown on both sides. Cover the pan optionally for faster cooking and roasting.
Add garlic cloves and fresh thyme to the skillet.
Sprinkle with salt.
Gently flip the potatoes to avoid breakage.
Place the potatoes on absorbent paper to remove excess butter.
Serve hot as an appetizer or side dish.
Expert advice for the best results
Ensure potatoes are evenly sized for even cooking.
Use a heavy-bottomed skillet for optimal heat distribution.
Everything you need to know before you start
5 mins
Potatoes can be prepped ahead of time.
Garnish with fresh thyme sprigs and a sprinkle of sea salt.
Serve as a side dish with roasted meats or vegetables.
Accompany with a dipping sauce, such as aioli or garlic herb butter.
Pairs well with the buttery flavor
Discover the story behind this recipe
Classic French cuisine
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