Brush potatoes well under cold water, cut into 2 mm thick slices and lay out on a kitchen towel. Dry well.
Gently heat the oil in a large frying pan. It must not smoke in any case, because it will spoil. Put the potato slices in and brown them, turning constantly at the beginning, season with salt, and then brown on both sides. Duration: 15 to 25 min. Always turn one more time to the other side.
Finally, season with nutmeg, pepper and a little salt. Sprinkle with finely chopped parsley and chives. Mix into a fresh spring salad when serving.
Tip: As an alternative to the fresh chives, you can also use the freeze-dried.
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