Red Fried Potatoes

Wash the red-skinned potatoes thoroughly under cold running water, then cut them into uniform slices or wedges approximately 5mm thick to ensure even cooking.

Pat the potato slices completely dry with paper towels to remove excess moisture, which will help achieve a crisp, golden exterior during frying.

Heat the olive oil in a large heavy-bottomed skillet or frying pan over medium-high heat until it begins to shimmer.

Add the butter to the hot olive oil and allow it to melt completely, swirling the pan gently to combine both fats into a unified cooking medium.

Carefully add the potato slices to the pan in a single layer, ensuring they are not overcrowded, and fry undisturbed until the undersides turn golden and crisp.

Flip the potato slices using a spatula and continue frying on the other side until equally golden, crisp, and cooked through to a tender interior.

Remove the potatoes from the pan and transfer them to a plate lined with paper towels to drain any excess oil briefly.

Season the hot potatoes generously with salt, then sprinkle the finely chopped fresh parsley evenly over the top and serve immediately.