Fried potatoes » Culinary recipes with photos. home cuisine

Today fried potatoes for many, it is a favorite dish, it is adored by both children and adults, regardless of the calorie content. This dish can be served as a side dish, or eaten as a main dish, without adding anything, or fried potatoes with mushrooms, meat or just onions. So, we are preparing delicious fried potatoes.

It is not known exactly when the fried potato was invented, however, that the potato prepared in this way is a relative of French fries, for sure, so their history is inextricably linked, and the creators of the dish can safely be called the Belgians.

In our country, potatoes fried in a pan or in the oven with a small amount of oil are considered an everyday dish, but many housewives prepare them for holidays as well.

Ingredients:
potatoes weighing 1,5 kg;
vegetable oil – about 100 ml per 1,5 kg;
butter – a piece of 50 g;
salt.

How to cook fried potatoes.

It is very convenient to cook potatoes using a Teflon pan. The product does not burn on it, it is easily turned over when stirring and is beautifully fried. Wash the potatoes and peel them.

Cut it into strips.

Rinse the pieces under running water. It is necessary that all the starch is washed off them. After that, dry the potatoes with a towel. This will avoid strong splashing of hot oil. Pour oil into the pan. About 100 ml will be needed for the indicated amount of potatoes. Heat the butter and put the bars in it.

On high heat (or on the maximum mode of the electric stove), start cooking the potatoes. Do not cover. Fry for 10 minutes without stirring. Then gently mix the potatoes with a wooden spatula. The bottom layer of the product will already be slightly browned.

At the maximum level, we continue to cook potatoes for 7-10 minutes. Then mix again.

We leave the potatoes at the same level of heat for 5-7 minutes. Then mix again. Almost done. You can make the side dish even more delicious with the help of butter. Cut a piece of 50-70 g, put it on the top layer of potatoes, reduce the heat to a minimum and close the lid.

As soon as the butter melts, open the lid, salt the potatoes. Stir. Cover with a lid and leave to steam on the slowest flame. 10 minutes is enough. During this time, stir the dish a couple more times. As a result, you will get very tasty, ruddy and fragrant fried potatoes!

Fried potatoes will be an excellent side dish for meat or fish. It is especially good to serve the dish with pickles. For example, with pickled mushrooms or sauerkraut.

The main secret of delicious fried potatoes is a crispy golden crust. And this is often a problem for many cooks – to make potatoes, especially when they are fried in large quantities in a pan, crispy, but at the same time it is not so easy to bring them to readiness. In order to achieve such a result, you need to choose potatoes correctly, prepare them and observe certain nuances when frying – we will tell you about this.

Choosing a potato – which one will crisp up the best?

The best option for frying is potatoes of medium boiling varieties with a pink skin, hard and which keep their shape well.

You can fry pre-boiled potatoes as well as raw ones, the latter option is tastier and juicier, but it takes more time to bring it to readiness. Boiled potatoes are cut into slices and fried in a pan with oil until golden brown – in this case, it is easier to achieve a crispy crust than when frying raw potatoes, which can be called a whole art.

The choice of oil – which one is suitable?

Most often, potatoes are fried in refined vegetable oil, but you can also use butter, but in this case there is a higher risk that the potatoes will burn – you will have to watch it carefully, but the potatoes will turn out to be more aromatic and tender. You can also use a mixture of vegetable and ghee butter – such a mixture will not burn, and the potatoes will turn out to be very aromatic. Another option is frying in bacon, animal fat – the crust turns out to be very ruddy, but the calorie content of such a dish is literally limitless.

Preparation of potatoes before frying.

It is better to cut the potatoes as thinly as possible, into slices, cubes, cubes, straws. If you soak it in cold water for half an hour before frying, and then dry it, it is more likely to be crispy and will not stick together in the process, but soaking will lead to the loss of most of the nutrients.

You can fry potatoes without additional ingredients, or by adding onions, mushrooms or any meat products to it – any kind of meat will do.

Tips for frying potatoes.

– Always put potatoes only on hot oil;

— The layer of potatoes in the pan should be no more than 5 cm for uniform roasting;

– Do not salt potatoes before frying – they will absorb a lot of fat, it is better to do it before serving;

— To make the potatoes crispy, fry them first on high, then on moderate heat, never cover with a lid, otherwise they will turn out stewed, not fried;

— If you dip the potatoes in hot water before frying and dry them afterwards, they will fry faster;

— For good browning, potatoes can be sprinkled lightly with flour;

— Raw potatoes fried in a pan can be cooked in the oven;

– When frying potatoes, you should not stir them too often, it is better to do this with a wooden or plastic spatula, dipping it from the edge and lifting the lowest layer of potatoes to the top with one light movement.