Many people love potatoes, despite the fact that, in the opinion of some, this is not a very healthy dish. Potatoes cooked in a pan are especially tasty. In the warm season, it is good with a fresh salad of cucumbers and tomatoes, and in the cold season with pickles. But how to fry potatoes so that they turn out with a ruddy crispy crust on the outside and tender pulp inside? To do this, you need to consider a few basic points.
It is necessary
- - Potato;
- - Vegetable oil for frying:
- - Salt;
- - Frying pan with a thick bottom and sides.
Instructions
Step 1
To begin with, we peel the potatoes and rinse them, having washed off all the dirt. After that, chop it into strips about 1 cm wide. The first main nuance: the chopped potatoes must be soaked in cold water. This is necessary in order to get rid of the starch, which prevents the potatoes from browning to the fullest. Therefore, we leave the straw for 30-60 minutes in a bowl of water. Moreover, the younger the potato, the longer it takes.
Step 2
When the potatoes are sufficiently soaked, they must be thoroughly dried. To do this, you can spread it out on a kitchen towel and wipe it off. Or, which is more convenient and preferable, we transfer it to a colander, let it drain and dry it with paper towels. If the potatoes are damp, the liquid will evaporate during the frying process. In this case, the potatoes can begin to stew, and not become covered with an appetizing crust.
Step 3
For high-quality fried potatoes, a cast-iron pan or one with a thick bottom and walls is best suited. Before starting cooking, the pan must be heated well. After that, pour vegetable oil into it. There should be enough of it - enough so that it envelops each of the straws. Before putting potatoes in the pan, the oil must be warmed up well.
Step 4
Now you can put the potatoes in the pan. There shouldn't be too much of it. A full pan with a slide will not fry to the right extent and will not have the desired look and taste. Therefore, we put so many potatoes so that no more than 3 layers come out.
Step 5
Turn the potatoes over only when the bottom layer is well done. Stir potatoes constantly is not required. After it is ready, we transfer it to a dish and serve.
Step 6
And two more nuances that need to be borne in mind:
- you need to salt the potatoes only when they are already fried and transferred from the pan to the dish, because salt promotes the release of liquid;
- you need to fry potatoes without a lid and at a high temperature.
