I added raw potatoes to the chicken liver: now I always do this. I've never tried juicier liver snacks.

Salt, black pepper, smoked paprika

A splash of soy sauce or balsamic (optional)

Oil or butter for frying

Fresh herbs to finish (parsley, thyme)

How to make it:

Soak liver in milk for 15–30 min if you want a milder flavor (optional but classic).

Sauté potatoes in a hot skillet with oil until almost cooked through — golden edges are best.

Add onion and garlic, cook until soft.

Push to one side, add livers, season, and sear until just browned outside and still juicy inside (~2–3 minutes per side).

Mix everything together, let the flavors mingle for a minute.

Finish with herbs or a splash of soy/balsamic to brighten it.

📝 Tip:
Want even juicier results? Add a splash of broth or cream at the end and simmer briefly. The liver creates a naturally rich sauce.