This Mary Berry Scruffy Potatoes is a rustic and crispy recipe, which includes sliced old potatoes and red onion. It’s a classic, foolproof recipe, ready in about 25 minutes.
Mary Berry Scruffy Potatoes Ingredients
- 3 tbsp sunflower oil
- 25g (1oz) butter
- 1 red onion, thinly sliced
- 500g (1lb 2oz) old potatoes, peeled and sliced about 0.5cm thick
- 2 garlic cloves, finely grated
- 2 tbsp freshly chopped parsley
How To Make Mary Berry Scruffy Potatoes
- Start The Base: Heat oil and butter in a large frying pan. Fry the sliced onion for 2 minutes.
- Add The Potatoes: Stir in the sliced potatoes, spread into an even layer, and fry for 5 minutes.
- Cook Covered: Cover the pan with a lid and cook on low for 5–8 minutes until starting to soften.
- Crisp The Potatoes: Remove lid, raise heat, and cook uncovered for another 5 minutes, stirring occasionally. Add garlic in the last 2 minutes.
- Finish And Serve: Season well with salt and pepper, sprinkle over parsley, and serve hot.
Recipe Tips
- Can I make this ahead? Yes, prepare up to 3 hours ahead and reheat before serving.
- How to get crispy edges? Stir irregularly to allow bits to brown and stick to the pan.
- Best potatoes to use? Old, floury potatoes like Maris Piper or King Edward work best.
- Is this recipe vegetarian? Yes, it’s naturally vegetarian-friendly.
- Can I add other herbs? Yes, thyme or rosemary also work well with garlic and potatoes.
What To Serve With Scruffy Potatoes
These versatile potatoes are great with:
- Chimichurri pork or grilled meats
- Fried or poached eggs
- Grilled sausages
- Roasted vegetables
- Leftover roast chicken
How To Store Scruffy Potatoes
Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Reheat in a frying pan over medium heat or in the oven until hot.
Do Not Freeze: These potatoes are not suitable for freezing.
Scruffy Potatoes Nutrition Facts
- Calories: 260 kcal per serving
- Protein: 3g
- Fat: 15g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I leave the skins on the potatoes?
Yes, for extra texture and fiber, you can leave the skins on.
What size should I slice the potatoes?
About 0.5cm (¼ inch) thick for even cooking.
Can I make this dairy-free?
Yes, omit the butter and use extra sunflower oil or a dairy-free alternative.
Do I need to boil the potatoes first?
No, they cook entirely in the pan—just slice them thinly.
Mary Berry Scruffy Potatoes
Description
A quick and rustic side dish of pan-fried sliced potatoes and red onion, tossed until golden with parsley and garlic—no fuss, just flavor.
Ingredients
Instructions
- Heat oil and butter in a large frying pan. Add onion and fry 2 mins.
- Add potatoes, spread evenly, and fry 5 mins.
- Cover and cook gently for 5–8 mins.
- Uncover, raise heat, stir occasionally for 5 mins.
- Add garlic in final 2 mins. Season and sprinkle parsley.
Notes
- Use old potatoes for better crisp texture
- Stir occasionally for golden, uneven edges
- Reheat in pan for best texture
- Not suitable for freezing