Batatas Fritas às Rodelas

Ingredients

• 1 kgwaxy potatoes — sliced into thin rounds
• for fryingsunflower oil
• 2 clovesgarlic — crushed
• 1 tbspflat-leaf parsley — chopped
• to tasteflaky sea salt

Method

1. Peel 1 kg of waxy potatoes and slice them into uniform rounds, about 1/4 inch thick. This ensures they cook evenly and maintain their shape during frying. Rinse the slices under cold water to remove excess starch, then pat them dry with a clean kitchen towel.
2. Pour enough sunflower oil into a large, deep frying pan to reach about 1 inch up the sides. Heat the oil over medium heat until it shimmers but is not smoking, indicating it's ready for frying.
3. Carefully add the potato slices to the hot oil in batches, ensuring they are not overcrowded. Fry them gently, turning occasionally, until they are golden brown and crisp on the edges, about 5-7 minutes per batch. Use a slotted spoon to transfer the cooked potatoes to a paper towel-lined plate to drain excess oil.
4. While the potatoes are frying, finely chop 2 cloves of garlic and 1 tablespoon of flat-leaf parsley. Set aside.
5. Once all the potatoes are fried, remove most of the oil from the pan, leaving just a thin layer. Return the pan to medium heat and add the chopped garlic. Sauté the garlic until it becomes fragrant and lightly golden, taking care not to burn it.
6. Return the fried potato slices to the pan with the garlic. Toss them gently to coat with the garlic oil, allowing the flavors to meld together for about 1-2 minutes.
7. Remove the pan from heat and sprinkle the potatoes with flaky sea salt to taste. Add the chopped parsley and toss everything together until the potatoes are evenly seasoned.
8. Serve the Batatas Fritas às Rodelas warm or at room temperature as a side dish, letting the golden, crispy edges and the aromatic garlic and parsley speak for themselves.