Fried potatoes with a golden brown crust are a favorite dish of many Russians, Ukrainians and Belarusians. It is especially tasty straight from the pan, served with salted bacon, pickled cucumbers and a piece of black bread with vodka. But not everyone knows how to fry potatoes correctly, some housewives get a half-pot or an incomprehensible mass with brown burnt pieces. In many families, the secret of frying is known only to grandmothers, while young people only eat and praise, asking for additives on the plate.
Those who remember grandmother's or mother's fried potatoes in a huge cast-iron frying pan can only wonder why they can't get so tasty. It seems that there is also newfangled Teflon, and it is easy to buy the most crumbly, non-starchy varieties of potatoes, and refined oil of your choice is sold everywhere. However, such a fragrant and mouth-watering dish, alas, does not work, even if you close the lid, though not. Such individuals who do not want to learn how to cook can only be given one piece of advice: take potatoes, a frying pan, and put their grandmother at the stove.
For those who want to learn how to fry real potatoes with a crispy crust, a simple recommendation will come in handy. In order for a simple, but such a favorite dish to turn out to be special, unrealistically tasty, with pieces that are soft on the inside, but fried on the outside, you do not need to choose special varieties, look for yellow or only white tubers in a bag. The taste does not depend on this, nor does the hardness / softness of the potato slices in the pan. The secret lies in the preparation itself.
All that needs to be done is to pour the peeled and washed potatoes in a saucepan with ice water from the tap, leave for 15 minutes. Moreover, the tubers can be left whole or immediately cut into bars, strips. Then the contents of the pan must be thrown into a colander, let the water drain. It is also recommended to dry the slices on a towel to remove the excess starch that turns the slices into a puree.
It is this essentially simple secret to allow in the end to get a golden brown crust on fried potatoes in a pan, even if nothing worked out before. For those who like to add finely chopped onions to the dish, add them at the very end, when the slices are almost ready. Salting is also necessary in the middle of the frying process, and not at the very beginning.
You do not need to cover the pan with a lid to make the potato strips or sticks more crispy, fried. Instead of vegetable oil, which in any case should not be regretted, it is better to take pieces of bacon, bacon, so the taste will turn out to be even more awesome. And one more addition - it is often not worth stirring the slices during frying, 2-3 times is enough, otherwise, again, you will get a puree-like mass.
Following these tips, it is not difficult, even with experience, to fry a very tasty, crispy, aromatic-smelling potato in half an hour. It will turn out no worse than in childhood with a grandmother in the village, especially if you supplement the dish with pickles, sauerkraut or other preparations from the underground.
