Simple recipes are sometimes the best. The crispiness of these thinly sliced potatoes are the secret to this dish. Crispy on the outside but fluffy on the inside and when combined with the flavors of onion and salami it is simply delicious. Jazzy is a great variety for this recipe because of it’s waxy texture.
8 medium size Jazzy potatoes
1 medium yellow onion
2 cloves garlic
1/2 tsp marjoram
1 cup salami
1 1/2 tbsp oil
Salt and pepper
Wash potatoes and cut them into thin slices, best is to use a mandolin. Then soak the slices in cold water for 15 minutes.
In the meantime, chop onion thinly into half rings and peel the garlic.
Cut up the salami into small cubes.
Heat 1/2 tbsp oil in frying pan and fry salami for 1-2 minutes, then add garlic. Fry for another minute before adding the onions. When onions are translucent after 3-5 minutes put everything aside.
In the meantime, pour out the water from the potatoes and mix them with marjoram and salt.
Heat 1 tbsp of oil in the frying pan, then add the sliced potatoes and fry on low – medium heat for 20 – 25 minutes, depending on the size of your frying pan and thickness of the potatoes. Turn them once in a while until golden brown on both sides.
Add onion salami mix back to the potatoes and stir until everything is hot. Enjoy!