Fried potatoes are bad … but so delicious. I remember - "if you really want to, you can." And in those rare cases when you can, you need to think about what kind of fried potatoes you want. There are several options for cooking fried potatoes: in a frying pan, in the oven (well, this is, perhaps, baked) and deep-fried, but the question remains how to cut it.
It is necessary
- - 1 kg of potatoes
- - cutting board
- - sharp knife
Instructions
Step 1
For frying potatoes, buy (if you do not grow them yourself) medium, egg-shaped or round. It's more convenient to cut this way. Better to fry white potatoes. It is desirable that one that does not boil over. Varieties are suitable in which there is a small amount of starch, the pieces should not fall apart in the pan with active stirring. Leave the pink varieties for mashed potatoes, they have more starch. But these are recommendations, but in practice any fried potatoes are delicious! And if you do not have a special machine for cutting potatoes, then proceed.
Step 2
To fry potatoes in a skillet, proceed as follows. With the right skills, cut the potatoes right in your hand. Take the potatoes in your palm, grab them with your fingers and a sharp knife, carefully so as not to cut yourself, holding the tuber so that it does not fall apart, move at the same time, as if putting the potatoes on a knife. Make some cuts. Such longitudinal plates are obtained, clamped in the hand. Then turn the tuber over and cut across. This is how you get straws if you make thin plates, or sticks if the plates are thicker. But if you are still afraid of cutting yourself, then cut on a cutting board. In this way, you can cut, and cubes, and circles, and rhombuses.
Step 3
For frying or baking in the oven, cut the potatoes coarser. If with a skin, then in halves. Cut the peeled potatoes into four parts, cook for no more than 5 minutes, dry in a towel.
Step 4
For deep-frying, cut the potatoes into diamonds or thin slices. And especially for deep fat, it is important to put the cut pieces on a towel and dry. Try to cut into pieces of the same size, then the potatoes will fry evenly and beautifully.
Step 5
For any method, you can rinse the potatoes again in cold water before frying to get rid of a large amount of starch and dry in a paper, or better in a cloth towel. This will ensure that the potatoes are crispy, golden brown, and don't fall apart. You can grate potatoes on a coarse grater, try it, look for a convenient way for you.
