SloveniaBowlSideGluten-freeDairy-free

Pražen krompir s čebulo

Name: Pražen krompir s čebulo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Slovenia
Ingredients: 800 g waxy potatoes, boiled in their skins and cooled; 2 large onions, sliced; 3 tbsp lard or oil; 1/2 tsp caraway seeds, optional; 2 tbsp fresh parsley, chopped; salt and black pepper, to taste

Slovenia’s everyday side: boiled potatoes sliced and fried in lard with onions until golden at the edges, finished with salt, pepper and parsley.

prep: 15 min
cook: 30 min
total: 45 min
serves: 4
level: easy

Pražen krompir, pan-fried potatoes, is the Slovenian answer to a side dish that goes with sausage, roast pork, soup, or just a bowl of sour milk. Waxy potatoes are boiled in their skins, cooled, peeled, sliced and fried with plenty of onion until the edges are golden.

Cooking them ahead of time matters: cold potatoes hold together in the pan and crisp instead of breaking into mash.

Pražen krompir s čebulo is one of the twenty most famous Slovenian foods.

method

Boil the potatoes in their skins until just tender, about 20 minutes. Cool completely, ideally overnight in the fridge, then peel and slice 5mm thick.
Melt the lard in a wide pan over medium heat. Cook the onions with a pinch of salt for 10 minutes until soft and golden.
Add the potato slices in a single layer, along with the caraway if using. Cook over medium-high heat for 15 to 20 minutes, turning only occasionally, until golden on the edges.
Season with salt and pepper, scatter with parsley and serve hot.

chef's tips

Cold, firm boiled potatoes crisp best; warm ones fall apart.
Do not stir constantly; leave the potatoes alone long enough to develop a crust.
A pinch of caraway is optional but very Slovenian.