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Crispy Cambrai Potatoes with Garlic, Chili Flakes, and Lemon
Golden‑brown Cambrai potatoes (half red, half yellow) boiled, shocked in ice water, then pan‑fried with olive oil, butter, garlic, red‑pepper flakes, chicken bouillon, lemon juice and fresh parsley. A quick, flavorful side or snack that’s perfect with fish, chicken, meat, or on its own.
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Cost Breakdown
Critical Success Points
- • Cut potatoes to uniform size for even cooking.
- • Do not over‑boil; potatoes must stay firm for frying.
- • Watch the butter when adding garlic and chili to avoid burning.
Safety Warnings
- • Boiling water can cause severe burns – handle with care.
- • Hot oil and melted butter can splatter; keep a lid nearby.
- • Do not leave the skillet unattended while butter is melting.
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