The ideal fries are golden and crispy on the outside and soft and fried on the inside. But not every housewife can fry potatoes in such an ideal way. Of course, you can use a deep fryer, but, firstly, not every home has one, and secondly, French fries and fried potatoes are still not the same thing. So, how do you properly fry potatoes?
It is necessary
-
- potatoes;
- vegetable oil;
- salt;
- some water;
- onion
- egg
- greens
- sauce
- condiments
- cheese - optional.
Instructions
Step 1
Choose a potato based on variety, appearance and color. Keep in mind - white potatoes boil well, therefore they are suitable for mashed potatoes, soups, and so on. If this variety is used for frying, the potatoes will come out loose and stewed rather than fried. For frying, yellow or pink potatoes are more suitable. And, of course, the potatoes should be good - not frozen, soft or sprouted.
Step 2
Peel and slice potatoes. How you cut it depends on what you get as a result. The thinner you cut the potatoes, the faster they will cook through and the less starchy the flavor will be. You can cut it into strips, sticks or slices - of your choice.
Step 3
Remove excess starch to make the potatoes crisp. Rinse the sliced potatoes and cover with water for about 30 minutes. Drain the water, blot the potatoes with a towel to dry faster.
Step 4
Preheat the pan and only then add the oil. In addition to butter, you can also use margarine, lard, in a word, any fat suitable for frying. A good option is to fry the potatoes in mustard oil, this gives them a brighter golden color. There should be enough oil so that the potatoes are about half covered.
Step 5
Fry the potatoes over high heat, stirring frequently, until they are crispy and crispy.
Step 6
Add a little water, reduce heat to low, cover the pan with potatoes with a lid (a domed one is best, since steam circulates better under it) and bring to readiness, stirring occasionally.
Step 7
When the potatoes are almost done, season with salt. You can also add, if desired, a raw egg, crushed garlic, sautéed onions, spices, herbs, sauce, or grated cheese.
