Few will give up the delicious, aromatic golden potatoes fried with a delicious crust. But such a dish will turn out only in a heavy cast-iron pan. Other pans, including non-stick pans, are not suitable for fried potatoes.
It is necessary
- -potatoes;
- - vegetable or butter;
- -spices and spices;
- -onion;
- -pan;
- -plate;
- -knife;
- -cutting board.
Instructions
Step 1
Choose medium sized tubers. The fact is that the small size of the potato can be an indicator of nutrient deficiency in the soil where the vegetable was grown. Conversely, too large a size almost certainly indicates the use of chemicals harmful to the body in the production. And in fact, and in another case, this can affect the taste and benefits of the finished dish. Also make sure that the tubers are even. The presence of dimples and protrusions makes it difficult to peel potatoes.
Step 2
Wash the tubers, peel them with a stainless steel knife and rinse quickly again. If the potatoes are placed in water and kept for more than 10 minutes. - this will lead to leaching of starch and some of the nutrients. Dry. Cut into cubes or slices. The cut shape depends on how you want to fry the potatoes. In addition, prepare onions at the rate of 1 large onion per kilogram of potatoes. You will need the coarse salt and spices you like. In particular, fresh dill is suitable for fried potatoes (for lack of fresh, take dried). You can also add cumin seeds. An important point: do not add a lot of spices and herbs, they will kill the taste of the main ingredient.
Step 3
Place a cast iron skillet on the stove. Melt a piece of butter, add a little sunflower. When a light white smoke appears (not earlier) - put the chopped onion. Fry lightly. Add potatoes. Salt and sprinkle with dry spices, preferably in layers. Fry until tender. Serve sprinkled with dill.
Step 4
Cut the potatoes into cubes if you want to make the fries. To make the dish both tasty and beautiful, blot the blocks with a paper or cloth napkin, so remove excess moisture. French fries are best cooked in a deep fat fryer, but if you don't have one, heat the oil in a saucepan or deep skillet until white smoke and a slight nutty smell appears. Dip the potatoes in there and fry until they acquire their characteristic golden color. Salt this dish immediately after removing the sticks from the fat.
Step 5
Slice the potatoes into slices to brown them like chips. The whole cooking process is similar to the preparation of French fries. The difference is that for chips, the slices are pre-salted and sprinkled with spices, and they must be fried in boiling vegetable oil in one layer.
