1. Wash potatoes and poke with a fork to prevent splitting. 2. Place in microwave for about 4 minutes until potatoes are cooked but not mushy. If you overcook them they will fall apart in they frying stage. 3. If you have asbestos fingers, cut spuds into quarters now, otherwise wait until they cool. 4. Heat the oil in a nonstick frying pan. Ensure it's hot enough so the spud sizzles as it hits the oil. 5. Fry until potatoes are golden on all sides, season to taste with salt, pepper and garlic salt. 6. Toss in finely sliced green onions and stir through. 7. Serve hot with ketchup for dipping! 8. Options:Try seasoning spuds just before frying by dusting with a packet of Mexican taco spice, or while still hot toss with parmesan cheese and dried Italian herbs. ---------------------------------------------------------------------------
Nutrition
Ingredients
