Browned potatoes

Source: Carl Schiøtz og Henriette Schønberg Erken, Trygg kost for norske hjem, 1939, Poteter, s. 67 (falt i det fri)

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1
Boil the potatoes
Use small, firm potatoes that are even and smooth on the surface. Boil, peel and cool them.
2
Brown them
Quickly brown the butter in a frying pan and add the potatoes. Shake the pan gently until the potatoes are nicely browned.

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