“Potato: round in the morning, mashed at lunch, sliced in the evening, I want to stick with that.”
- Johann Wolfgang von Goethe -
Fried potatoes are one of the most popular ways to prepare the delicious tubers - even ahead of fries, fritters, puree, gratin, etc. Whether pre-cooked or raw - with our seasoning mixture your fried potatoes are guaranteed to be transformed into a crispy, golden-brown taste experience.
PREPARATION
“Roasted potato” is a general term for various recipes that involve frying raw or pre-cooked potatoes. In traditional high cuisine, a fried potato is a potato that is boiled in its shell, peeled and then cut into not-too-thin slices and then fried until crispy in a pan with butter.
Despite this clear preparation recommendation from 1845, opinions have always differed when it comes to chopping, the type of potato to use, the right pan, the frying fat and the seasoning. Opinions also differ greatly as to whether bacon and fried onions should be included. No matter how you prefer your fried tubers - our spice will convince advocates of all forms of preparation.
AROMA AND USE
Our fried potato seasoning enchants your potatoes with a spicy herbal note, accompanied by fine fried onions. This combination makes your potatoes taste really hearty. The spice mixture should only be added once the desired degree of roasting of the fried potatoes has been reached - otherwise it can easily burn and leave a bitter note. The fried potatoes with this spicy mixture make the perfect side dish for steaks, fresh salads, eggs and merguez.
STORY
There are many urban myths about the origins of the pan-roasted potato dish. A housewife from Vienna named Henriette Josefa Braths allegedly submitted the recipe to a magazine's cooking competition in 1907. The editor in charge was so enthusiastic about it that he is said to have named the dish after her - fried potato. However, it cannot be clearly proven whether there is any truth to this story. What is certain, however, is that fried potatoes were already mentioned by Henriette Davidis, the most famous cookbook author of the 19th century:
“Roast potatoes are always best made from freshly cooked jacket potatoes that are kept hot until roasting. But you can also use leftover boiled or jacket potatoes. You cut the potatoes into slices and fry them in a flat pan in pure butter or cooking fat or even with bacon. If you like, you can also fry sliced onions, which you add to the melted fat just before the potatoes. Sprinkle the potatoes with salt and roast them until light brown, gently shaking and stirring them to prevent them from burning.”
Variants:
There are many variations of the potato dish. In Switzerland, fried potatoes are traditionally eaten with bacon or eggs under the name Rösti. In France, pommes sautées are served as a so-called farmer's breakfast. To do this, the potatoes are cooked the evening before and enjoyed with scrambled eggs. The tortilla española is prepared in a very similar way in Spain.
In the USA, home fries (roughly chopped potatoes fried with their skin on) and hash browns are very popular. The English also like their fried potatoes very much, but the so-called bubble and squeak is more likely to be served for breakfast. This is a pan-fried preparation made from potatoes and leftovers from previous meals.
There is Roïgabrgeldi in Alsace. This tongue twister means something like “raw fried food” and is prepared in a pan or pot. Potatoes, bacon and onions are layered on top of each other and served with green salad and smoked pork shoulder.
Ingredients: Onions* (vegetable oil*, wheat flour* ), black pepper*, caraway*, marjoram*, parsley*, sea salt.
*from controlled organic cultivation. Certification: CH-BIO-006
