Roszti Potato

• 1 Kilogram (kg) potatopotato
• 1 Piece oniononion
• 10 Dekagram (dkg) baconbacon
• 2 Table spoon (tbsp) olive oiloil
• 5 Dekagram (dkg) butterbutter
• 2 Piece garlic clovesgarlic
• 1 Tea spoon (tsp) saltsalt
• 2 Peck black pepperpepper

1. 01<div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><div class="page" title="Page 1"><div class="section"><div class="layoutArea"><div class="column"><p>A touch of curry powder is a nice addition to roasted potatoes and toss up the boring fried potato. This spicy potato dish can be a good vegan dinner served with compote. First cook the unpeeled baking potatoes and let it cool down a bit. When it is tepid peel them and cut into each sized cubes. Preheat the oil in a large frying pan on very high degree and place the potatoes. Add the curry powder, tarragon and enough salt and roast it approx 10 minutes until the potatoes are getting browned.</p></div></div></div></div></div></div></div></div></div></div></div></div>

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