Slow-fried organic potatoes with parsley

How Maurice does it

1. 1

   Cut the unpeeled potatoes into wedges.

2. 2

   Finely chop the fresh curly parsley and set aside.

3. 3

   Place a large round black cooking plate over a fire in the barbecue grill and heat it up.

4. 4

   Pour olive oil onto the hot cooking plate.

5. 5

   Pour the potato wedges onto the hot cooking plate and spread them out with a metal spatula.

6. 6

   Slow-fry the potatoes over gentle heat for about 50 minutes, turning occasionally, until golden brown and crispy on the outside and tender on the inside.

7. 7

   Grind black pepper and sprinkle salt over the cooked potatoes.

8. 8

   Transfer the potatoes to a wooden cutting board or serving board.

9. 9

   Sprinkle the chopped green herbs over the roasted potatoes and serve.