Good afternoon, my reader. Fried potatoes are a favorite of most people. This versatile and simple dish can be served as a main treat with aromatic cabbage, crispy cucumbers, or served with meat and fish.
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Many housewives know that potatoes do not always turn out ruddy and crumbly. It happens that during cooking the pieces stick to the pan, burn, fall apart, and the dish loses its appetizing and charming look.
How not to spoil everyone's favorite delicacy and cook a masterpiece?
There are 5 secrets, and we will share them with you, so that cooked potatoes are always delicious and aromatic.
1. WATER – FOR POTATO BEDA
Before preparing a dish, potatoes must be washed, removed excess moisture and peeled. Peeled tubers should not be left in water for a long time, it is enough to rinse under running water and dry with a towel or napkin. Water is the main enemy of crisp and golden brown; it will only help "spoil" the potatoes during frying, and the pieces will also stick to the preheated pan.
There are varieties of potatoes that are intended for frying. They do not contain much starch. When choosing potatoes, red or yellow-skinned tubers should be preferred.
2. SAME SLICE
The potatoes can be cut into pieces of any shape you like best. It can be circles, slices, sticks, but it must be the same size so that it warms up evenly during cooking.
3. "MAGIC" PAN
When choosing utensils for frying potatoes, give preference to cast iron models. Their peculiarity lies in the fact that cast iron retains heat for a long time. But non-stick pans will also work. The main thing is that the dishes are free of chips and cracks.
4. WOULD BE OIL
The choice of oil for frying potatoes depends on your preference. It can be both refined vegetable and animal fats: butter or lard.
Before dipping potatoes in oil, they need to be heated to a certain temperature. Just be careful: oil can start to splatter the surface of the stove uncontrollably.
5. STEPS OF COOKING
After the main points of preparing the potatoes are completed, it remains only to fry them. There are several rules to follow:
- Heat oil to desired temperature, reduce heat, and dip slices into skillet.
- Do not cover or stir the potatoes for the first ten minutes. Otherwise, you will not see a golden brown crust.
- Stir the browned pieces gently. Do this carefully.
- Let the slices sit for another five minutes and then turn over.
- Simmer the potatoes, covered, over low heat.
- Add the chopped onion, mix everything and fry for another 10 minutes under the lid closed.
- Decorate the prepared dish and serve.
Potatoes should be salted at the very end of cooking to avoid additional moisture.
The total cooking time is 25 minutes, depending on the stove, the quality of the cookware and the type of potato.
Do you like to fry potatoes?
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