Fried potatoes, despite their high calorie content, can be found in the diet of many people. The secret of such popularity of this dish lies in the simplicity of preparation, pleasant taste and aroma, as well as in the crispy crust, which is obtained during the proper toasting of the product.
How to fry crispy potatoes
Peel the potatoes, cut them into thin slices of about the same size, put them in a colander and rinse under water to get rid of excess starch. You can not peel young potatoes before cooking, but only thoroughly wash them under running water with a brush. After that, spread the potatoes on a thick paper towel - it will absorb excess liquid, which can interfere with the formation of a crispy crust.
Choose a pan based on the amount of potatoes. The latter should be evenly distributed over the pan so that the bottom does not show through, and at the same time, the layer of potatoes should not be too thick. Pour refined oil into a skillet and heat it well over high heat.
While the oil is heating, transfer the potatoes to a cup, pepper them, add your favorite spices and a little bay leaf, and stir. Then discard the bay leaf, and put the potatoes in a frying pan with hot oil.
Fry over high heat, constantly monitoring the process. As soon as the bottom is golden brown, stir the potatoes. Do not do this too often, otherwise the crust will not have time to form. When the potatoes are soft, season with salt to taste, stir and remove from heat by placing them on bowls. Then sprinkle with herbs and serve until hot. It is very important not to overexpose the product in the pan and not to leave it in it after cooking, especially under the lid - then the crisp will become soft and not so tasty.
What to serve fried potatoes with
Crispy fried potatoes will taste even more delicious when combined with the right ingredients. So, it goes well with vegetable salads from fresh tomatoes, cucumbers, various greens, cabbage or carrots. It goes well with such a dish, for example, a Greek salad or an appetizer of tomatoes and oregano. To prepare the latter, you need to coarsely chop the pink tomatoes, sprinkle with chopped oregano, salt and pour with plenty of lemon juice.
In winter, you can put various pickles on the table with fried potatoes: cucumbers, tomatoes, pickled mushrooms, pickled apples or plums, sauerkraut. By the way, you can make a salad from the latter by mixing it with canned peas, onions or green onions and unrefined sunflower oil.
If you want an even more satisfying dish, you can bake some red fish in the oven. Then fried potatoes are perfect as a side dish.
