Praženi Krompir (Pan-Fried Potatoes with Onion)
The Quirky Foodster Team
Ingredients
- Waxy potatoes, peeled — 800 g (1.75 lb)
- Sunflower oil — 2 tbsp
- Lard or extra oil — 1 tbsp
- Large onion, thinly sliced — 1
- Salt and black pepper, — to taste
- Chopped fresh parsley, to garnish — 1 tbsp
Method
- Boil the potatoes whole in salted water for 15 minutes, until just barely tender but still firm. Drain and let cool slightly, then slice into rounds about 1 cm (1/2 inch) thick.
- Heat the sunflower oil and lard in a large heavy skillet over medium heat.
- Add the sliced onion and cook for 5 minutes until softened and lightly golden.
- Add the potato slices in a single layer, working in batches if necessary, and fry for
- 10–12 minutes, turning occasionally, until golden and crisp at the edges.
- Season generously with salt and pepper.
- Scatter with chopped parsley and serve hot.
Introduction: Praženi krompir is the everyday Slovenian answer to fried potatoes — boiled potato slices pan-fried with plenty of onion until golden and slightly crisp at the edges.
Cultural Background: Praženi krompir is the everyday Slovenian answer to fried potatoes — boiled potato slices pan-fried with plenty of onion until golden and slightly crisp at the edges. It appears constantly as a side to schnitzels, sausages and roasted meats, a simple, well-loved staple in nearly every Slovenian household kitchen.
Tips: Par-boiling the potatoes first, rather than frying from raw, gives a fluffier interior and crisper exterior. Don't overcrowd the pan — fry in batches so the potatoes brown rather than steam.
Variations: Add cubes of smoked bacon along with the onion for a heartier version. A pinch of sweet paprika adds colour and gentle warmth. Vegetarian / Vegan Note Naturally vegan and vegetarian if using oil only, without lard.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a hot, lightly oiled skillet to re-crisp; microwaving will make the potatoes soft rather than crisp. Nutrition (Approx. per Serving) Approx. 230 kcal, 4 g protein, 9 g fat, 33 g carbohydrate per serving.
FAQs:
Q: Why par-boil the potatoes first?
A: It ensures the inside cooks through gently while allowing a shorter, hotter fry for a crisp exterior.
Q: What dishes does this pair well with?
A: It's the classic partner to dunajski zrezek (Wiener schnitzel-style cutlet) or grilled sausages.
- Waxy potatoes, peeled — 800 g (1.75 lb)
- Sunflower oil — 2 tbsp
- Lard or extra oil — 1 tbsp
- Large onion, thinly sliced — 1
- Salt and black pepper, — to taste
- Chopped fresh parsley, to garnish — 1 tbsp
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