Fried potatoes are one of the most popular dishes on the Russian table, which can be either independent or serve as a side dish. The taste of cooked potatoes largely depends on the ingredients and the cooking technology.
It is necessary
-
- potatoes;
- refined oil;
- unrefined sunflower oil or lard;
- salt;
- onion;
- greens.
Instructions
Step 1
You can fry potatoes in any pan, but a dish cooked in a cast iron pot will have a richer taste. Only a cast iron pan is able to maintain the required temperature not only in the area of operation of the burner, but also over the entire surface of the bottom and sides.
Step 2
Choose medium-boiled potatoes for frying, as they retain their shape well. These potatoes tend to have a pink skin. Please note that a vegetable that has been stored at temperatures between 0 degrees and below will acquire a “tightening” taste and brown color when fried.
Step 3
Cut the potatoes into slices or cubes; thin straws are more suitable for deep-frying. Try to keep the pieces the same size, so the potatoes will fry more evenly.
Step 4
Rinse the sliced potatoes with cold water to remove any starch that has come to the surface and prevent the slices from sticking together further. Drain the potatoes by placing them in a colander for 10 minutes. During this time, shake the colander every 2-3 minutes.
Step 5
The fat for frying also affects the final taste of the dish. Refined vegetable oil is the most neutral fat in terms of flavoring a dish. You can optionally add unrefined sunflower oil, which smells like seeds, to it. The use of lard also brings amazing results. When adding a thinly sliced piece of bacon to the vegetable oil, be sure to peel it off.
Step 6
Any fat, regardless of its composition, must be heated to a high temperature. Preheat a skillet over high heat first. Then add fat to it and reduce heat to medium. To determine if the temperature is suitable for frying, place a half clove of garlic or a chunk of onion in the heating fat. Remove it from the skillet when it sizzles and begins to brown, and increase the heat to high. After half a minute, start the potatoes and again reduce the heat to medium.
Step 7
Stir the potatoes in the pan immediately and leave for 3-4 minutes to form a crust. Do not cover. Stir the potatoes with a spatula and let sit for another three minutes. If you like soft potatoes, cover them with a lid, if dryish - do not cover them at all. After crusting on both sides of the slices, stir them again and after a minute, place the dish on the plates.
Step 8
When adding garlic, onion or mushrooms to the potatoes, start them after the second stirring. Put fresh herbs in a pan with potatoes after adding salt so that they do not have time to cook or dry out.
