Method

• Cut potatoes in half, first length ways
• From there, cut each piece on the diagonal twice
• This gives an odd shape with lots of flat surface to fry
• Heat a large frypan on a low heat and add in the 3 TBS oil
• Add in the potatoes in a single layer
• Place a large pot lid over the potatoes and leave them to crisp up on that side
• This could take up to 5 minutes, depending on how low your elements go
• Check occasionally to ensure they are not burning
• Once golden brown and coming away from the base of the pan without sticking, turn each piece of potato onto another side, and return the lid
• Repeat this process until the potatoes are golden and cooked on each side
• Check that they are cooked through and fluffy by cutting a piece open
• Then remove them from the pan and set aside
• Add the remaining 1 TBS oil to the same pan on a medium heat
• Cut the bier sticks into 4 pieces, on a diagonal
• Place the bier sticks in the oil and cook out, until browning and fragrant
• You will need to turn them a couple of times
• Turn off the heat
• Cut the elephant garlic into thin slices
• Add them to the pan (NOT ON THE HEAT) and allow them to heat through and cook in the residual heat of the pan
• You do not want to brown these off (if overcooked they turn very bitter)
• You only want to gently heat them
• Add the potatoes back to the pan, and combine all of the ingredients together
• Season with salt and pepper
• Serve as a side dish to a meal, or pop a soft poached egg on top for an indulgent breakfast
• Enjoy!