It would seem, what could be easier than frying potatoes? Delicious, aromatic potatoes with a golden crust are a very popular dish. However, the preparation of this side dish has its own subtleties.
It is necessary
-
- a few potato tubers;
- frying pan with a lid;
- vegetable oil or lard;
- salt and herbs to taste.
Instructions
Step 1
Choose a potato variety suitable for frying. Low-starch varieties are best suited for roasting. Typically, the skin of these potatoes is pink or purple in color.
Step 2
Prepare your potatoes. To do this, thoroughly rinse the tubers, peel them, cut the potatoes into pieces of approximately the same size. For frying, you can cut the potatoes into strips, thin slices, cubes, etc. Keep in mind that the thicker the slices, the longer the potatoes will take to fry.
Step 3
Pour cold water over the sliced potatoes and leave for 10 minutes. This is necessary to reduce the starch content and avoid overcooking the potatoes.
Step 4
Place the potatoes in a colander to drain the water. Dry the potato slices by wrapping them in a paper towel. If the water is not removed from the potatoes, oil will splatter during frying.
Step 5
Heat vegetable oil in a skillet. You can add a little butter to the vegetable or fry the potatoes in melted lard. Once the oil is hot, add the dried potatoes to the skillet and stir gently.
Step 6
Fry the potatoes over high heat for 5-7 minutes without covering the pan. If oil does splatter, cover the pan with a special mesh to prevent it.
Step 7
Once the potatoes are browned on one side, turn them over with a spatula. Do not stir the potatoes often when frying, otherwise they will fall apart. When the potatoes are golden brown on both sides, season with salt and reduce heat to low.
Step 8
A few minutes before cooking, add chopped herbs or chopped garlic to the potatoes and cover the pan with a lid. After turning off the heat, leave the potatoes under the lid for a few minutes and only then put them on the plates.
