Sauté Veal Liver with Onions and Roasted Potatoes

Ingredients

• 800 g Potatoes (Peeled and cut into 2 cm dice)
• 2 c. à soupe Cornstarch (To make the potatoes crispy)
• 4 c. à soupe Olive oil (2 for the potatoes, 2 for cooking the liver)
• 1 c. à café Hot paprika (For the potatoes)
• ½ c. à café Ground cumin (For the potatoes)
• à goût Salt
• à goût Black pepper
• 2 pcs Spring onions (Thinly sliced into strips)
• 2 cloves Garlic (Crushed)
• 1 c. à café Horseradish (or fresh ginger) (Grated)
• 1 c. à café Hot paprika (For the liver marinade)
• ½ c. à café Ground cumin (For the liver marinade)
• 2 c. à soupe Lemon juice (Can be replaced by white wine vinegar)
• 400 g Veal liver (Sliced into thin strips)
• 1 pcs Fresh chili (Finely chopped, optional for extra heat)
• 1 c. à café Dried herbs (Herbes de Provence) (For finishing)

Instructions

1. Cut the potatoes

   Peel the potatoes and cut into dice of about 2 cm.

   Time: PT5M

2. Boiling

   Place the dice in a saucepan, cover with cold water, add a pinch of salt and bring to a boil. Cook 10 minutes until halfway cooked.

   Time: PT10M

   Temperature: boiling water

3. Drain and coat

   Drain the potatoes, return them to the bowl, add the cornstarch, 2 c. à soupe olive oil, the paprika, the cumin, salt and pepper. Gently mix to coat each piece.

   Time: PT5M

4. Air‑fryer cooking

   Preheat the air‑fryer to 200 °C. Arrange the dice in a single layer and cook 15 minutes shaking halfway until golden and crispy.

   Time: PT15M

   Temperature: 200°C

5. Prepare the liver marinade

   In a bowl, mix the grated horseradish, crushed garlic, paprika, cumin, salt, pepper, lemon juice and 2 c. à soupe olive oil.

   Time: PT5M

6. Slice the veal liver

   Cut the liver into thin strips about 5 mm thick.

   Time: PT5M

7. Marinate the liver (optional)

   Coat the liver strips with the marinade and let rest 5 minutes (or up to 2 hours in the refrigerator).

   Time: PT5M

8. Cook the liver

   Heat a skillet over medium heat, add the liver and cook 10 minutes turning regularly until nicely browned but still slightly pink inside.

   Time: PT10M

   Temperature: medium heat

9. Fry the onions

   In another skillet, heat a drizzle of olive oil over medium‑high heat, add the sliced onions and cook 5 minutes until a nice golden color.

   Time: PT5M

   Temperature: hot oil

10. Combine liver and onions

    Add the golden onions to the liver, mix 5 minutes so the flavors meld.

    Time: PT5M

11. Plating and serving

    Place the roasted potatoes on plates, add the liver‑onion mixture, sprinkle with dried herbs and serve immediately.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g