You will need
    • On three portions:
    • Medium-sized potatoes – 0.5 kg
    • Vegetable oil – 0.5 liters,
    • Garlic – 2-3 cloves,
    • Greens fresh,
    • Salt.
Potatoes wash, peel, folding in a pot of cold water. Peeled potatoes cut into large cubes along with a cross section of 1x1 cm, put them in a pot and again cover with cold water. Let stand for 5-10 minutes so that the starch released during cutting, washed with water.
In a frying pan with high walls, but even better in the cauldron, pour oil and put it on the fire. The oil has to warm up.
Chopped potatoes, drain in a colander, drain the water and place on plain paper or kitchen towel in a thin layer to drain it.
In hot oil throw potatoes, he must be completely covered with oil, so it is possible to toast to divide into two portions. Lightly stir the potato slices so they are roasted evenly. When formed a Golden crust, cooking with a spatula or two, lay out the potatoes on a dish with a paper towel or cloth to the glass oil.
Wait till the oil in the cauldron will once again heat up, and throw in a second portion. Also sauté it until Golden brown and place on a napkin covered dish.
Sprinkle potatoes with salt, crushed garlic, finely chopped fresh herbs, stir and serve.