Moroccan Spiced Potatoes

1. Peel, then thick slice the potatoes. Par-boil them until softened (roughly 15 minutes), but not completely cooked. Drain, then shake in the pan to get rough bits all over them.

2. Shallow fry in olive oil with a bit of butter (you might try experimenting with different oils). As you do that sprinkle liberally with Morrocan seasoning and a bit of chicken chippy salt. Turn over and sprinkle again.

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Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	0	0	0	0
Olive oil	0	0	0	0
Potato	6	0	0	0
morrocan seasoning	0	0	0	0