Recipe of the week - Fried Liver with Oven Baked Potatoes

Sometimes you need a lot of flavour in your meal. And this is where fried chicken liver with potatoes shines. It's still relatively healthy, and should be eaten fresh - no leftovers for the next day.

This lunch is quite easy to prepare, although it takes more than an hour of total cooking time.

Ingredients (for 3 persons)

For the fried liver
Fried liver with oven baked potatoes

  • 450 grams of chicken liver 
  • 3-4 cloves of garlic
  • Rosemary 
  • Allspice
  • Salt
  • Pepper
  • 50ml good quality brandy
  • teaspoon of butter
  • Oil

For the oven baked potatoes

  • 4-5 large potatoes
  • Rosemary
  • Salt
  • Allspice
  • Thyme
  • Olive oil
  • Several teaspoons of butter


1. Oven baked potatoes

Peel the potatoes and cut them in large chunks (halve each potato, then cut each half in three to four pieces). Put olive oil in the bottom of a pan, put in the potatoes and season them well with salt, allspice, thyme and rosemary. 
Toss the potatoes with your hands to coat them in the seasoning. Put several teaspoons of butter between the potatoes in the pan. Heat the oven to 200 degrees celsius (390 fahrenheit) and put in the pan. 
Bake for around 1 hour

2. Fried liver

While the potatoes are in the oven, wash the liver with running water and put it in a large non-stick  pan with oil. Season well with rosemary, salt, pepper and allspice, and stir around with a wooden spoon to coat the liver in the seasoning.

Put the pan on medium-high heat and put a lid on the pan - the liver tends to splash oil while it's cooking. Let it cook for around 10 minutes. Stir every 2-3 minutes and put the lid back on. Peel the garlic while the liver is cooking. 
As the water boils out of the pan the liver will start to fry. Put in the brandy and put the lid back on for the brandy to cook into the liver. After around a minute, put in the whole peeled cloves of garlic and let them fry with the liver.  
Stir around every 30 seconds or so, being careful not to get splashed with oil.
When the liver starts to caramelise put in a tablespoon of butter, let it melt, stir one last time and turn the heat off. 

When the potatoes are baked, serve everything immediately. You can experiment with creating a sauce in the pan in which the liver was frying, but for this recipe, I kept it clean. Add a nice green salad to the meal to balance the meal.

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About Bozidar Spirovski

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