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Crispy Fried Potato Salad with Peppers and Fresh Herbs
A hearty fried potato salad bursting with sweet roasted peppers, fragrant herbs, and a subtle balsamic tang. Ideal as a side dish or a light main, delicious served warm or chilled.
📖 What is it
A hearty fried potato salad bursting with sweet roasted peppers, fragrant herbs, and a subtle balsamic tang. Ideal as a side dish or a light main, delicious served warm or chilled.
🛒 Ingredients
- ✓ 600 g waxy potatoes
- ✓ 3 tbsp oil (such as sunflower or rapeseed)
- ✓ 1 large onion
- ✓ 1 yellow pepper
- ✓ 1 red pepper
- ✓ 2 garlic cloves
- ✓ 2 sprigs fresh rosemary
- ✓ 1 tsp dried thyme
- ✓ Salt and freshly ground black pepper, to taste
- ✓ A pinch of sugar
- ✓ 2 tbsp balsamic vinegar
- ✓ A handful of fresh parsley
- ✓ A handful of fresh basil
📊 Nutritional Information
Fried potato salad is a beloved classic, celebrated for its crispy potato slices paired with fresh, vibrant vegetables. In this version, golden and red peppers mingle with aromatic herbs and a splash of balsamic vinegar to create a wonderfully flavourful experience. Quick and straightforward to prepare, it’s perfect for a speedy lunch or a relaxed evening meal.
👨🍳 Preparation
- 1
Give the potatoes a good wash, then slice them evenly and pat dry thoroughly on a clean tea towel.
- 2
Heat the oil in a large frying pan. Fry the potato slices in batches over a medium heat until golden and crisp, turning occasionally. Drain on kitchen paper.
- 3
Peel and finely chop the onion. Core and dice the peppers into small pieces.
- 4
In the same pan, gently soften the onions until translucent, then add the diced peppers and cook for a few minutes.
- 5
Finely chop the garlic and add it to the pan along with the rosemary, thyme, salt, pepper, and a pinch of sugar. Stir well and cook briefly to release the flavours.
- 6
Deglaze the pan with the balsamic vinegar, then carefully fold in the fried potatoes so they soak up all those lovely flavours.
- 7
Roughly tear the parsley and basil. Just before serving, briefly dip the herbs in a little hot oil (cover the pan to avoid splashes), drain, and scatter over the salad.
- 8
Enjoy this fried potato salad warm or cold, whichever you prefer.
💡 Tips and Variations
- •
For a richer twist, use a good-quality olive oil for frying and add crispy bacon or toasted pine nuts for extra texture and flavour.
- •
Pro tip: A heavy-based non-stick pan helps fry the potatoes evenly without sticking or burning.
- •
The star of this dish is the lovely balance between the earthy potatoes and the sweet, roasted peppers.
- •
Vegetarian option: This salad is naturally meat-free, but you can boost the protein by tossing in some roasted chickpeas.
- •
Swap the potatoes for sweet potatoes if you fancy a sweeter, creamier texture.
- •
Secret ingredient: A splash of soy sauce in the dressing adds a wonderful umami depth.
- •
For a quick vegan and gluten-free version, ensure your balsamic vinegar is additive-free and stick to pure vegetable oil. This keeps the salad light and easy on the tummy.
- •
The magic of this salad lies in the perfect harmony between crispy potatoes, fresh vegetables, and the gentle acidity of balsamic vinegar.
📦 Storage
Store any leftovers covered in the fridge for up to two days. Bring the salad to room temperature or gently warm it before serving to bring out the flavours.
🍷 Pairing
This fried potato salad pairs beautifully with crisp, dry white wines from Germany, such as a Riesling Kabinett or Silvaner, whose lively acidity complements the sweetness of the peppers and the herbaceous notes. Alternatively, a light Italian Vermentino or a French Sauvignon Blanc works wonderfully with the dish’s fruity and herbal flavours.
This fried potato salad is a brilliant example of how simple, humble ingredients can come together to create something truly delicious and versatile. With its fresh herbs and perfectly balanced seasoning, it’s a dish that’s sure to become a favourite for all kinds of occasions. Do give it a go at home and share it with your loved ones – it’s the kind of recipe that brings people together around the table.
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