Two soup spoons of fresh persil, chopped
For the garnish, faculty-prepared haché choulette
PREPARATION:
Bring the four to a boil.
olive oil.
Get the potatoes ready:
Split the potatoes lengthwise and crosswise into half-inch thick rounds. Melt the butter in a large mixing bowl after adding the potato rounds.
Place an olive oil filet on top of the potato rounds and sprinkle with salt, black pepper, onion powder, and paprika.
Thoroughly coat the apples with oil and seasonings by mixing them until they are well coated.
Gather the ground apple rounds:
In a single layer on the prepared baking sheet, arrange the seasoned potato rounds. Vous devez assurer que ils
guarantee une cuisson uniforme en ne se chevauchant pas.
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