• 3 big potatoes or 6 smaller ones
  • 1 roughly chopped yellow onion
  • 1 cup diced ham or bacon
  • 3 minced garlic cloves
  • 2 tablespoons chopped fresh parsley
  • Pinch of ground paprika (optional)
  • Olive oil or butter, as needed
  • Salt and black pepper, to taste


  1. Scrub any dirt off the potatoes and put them in a pot without peeling them.
  2. Add enough cold water to cover the potatoes plus an extra inch.
  3. Bring the potatoes to a boil and let them boil until a fork can pierce the largest one easily.
  4. This will take fifteen minutes if they are small or up to forty minutes if you are using very big potatoes.
  5. Do not overcook them because they need to hold their shape later, when they are fried.
  6. Drain the water away and fill the pan with cold water to stop the potatoes from further cooking and to get them to cool down.
  7. Peel the skin off using your fingers, then cut the potatoes into ½ inch thick rounds, or wedges if you prefer.
  8. Fry the ham or bacon in another pan in some butter or oil, then add the garlic and cook for another few minutes.
  9. If the meat is already cooked, just add it to the pan with the garlic.
  10. Arrange the potatoes in the pan with the garlic and fry them for 10 to 15 minutes, flipping them from time to time so they cook evenly.
  11. Do not stir them too vigorously, else they will not get brown and crispy, and they might break up.
  12. When the potatoes are golden brown, season them with salt (not too much if you are using salty ham or bacon), black pepper, and some parsley.
  13. You can also add a dash of paprika if you have some handy.