Potato pie is an original snack, very similar to chips. You can cook it for several days, because with the correct cooking technology, the dish will not lose its crisp structure.
What is potato pie
This original dish is most often used as an appetizer, but you can also serve it as an original side dish. Pai potatoes are a kind of chips, but of a completely different shape, because before frying the potatoes are grated on a special grater for Korean carrots. The appearance of the finished straw resembles dry twigs, so it is the main component of the Capercaillie's Nest potato salad.
This interesting dish is prepared quite quickly, but if you want to use time rationally, then it is better to involve one more person in the cooking. Then one will fry potatoes, and the other at this time - lay out the ready-made potato pie on paper towels and season it with spices. In this case, you will be done in 30-40 minutes.
Ingredients
- Potatoes - 0.5 kg;
- Vegetable oil - at least 1 glass;
- Salt, black pepper, paprika, dried garlic to taste.
- You will also need a Korean carrot grater, paper towels, a sieve, and a deep skillet.
How to cook
- For a potato pie, you need to choose the smoothest tubers on which there are no eyes. The potatoes must be peeled and rinsed thoroughly in cold water. If desired, after this stage, the potatoes can be dried with paper towels, so it will be more convenient to rub them.
- There are three methods for shaping potatoes into strips. The easiest one is to grate it to make Korean carrots. In addition, you can take a special knife with an attachment for cutting strips, usually it comes in the same set with a vegetable peeler. The most difficult and painstaking way is manual cutting. Most likely, high-quality processing of half a kilogram of potatoes will take more than one hour, so it is better to take care of the necessary culinary accessories in advance. Rub the potatoes along the longest side to make the straws as long as possible. It is impossible to change the direction of friction so that the straw is even and not interrupted.
- Put the potatoes in a deep saucepan and cover with cold water. At this stage, it is required to thoroughly wash all the starch from the product so that the dish turns out to be crispy. Gently mix the potatoes in water, drain the water, fill it again. We continue the process until the water, after mixing, remains perfectly transparent. It is enough to rinse it 3-4 times.
- After rinsing, the cut tubers should be wiped dry with paper towels. Drops of water in contact with boiling oil will throw out hot splashes, so this process should be treated with special care. We drain all the water through a sieve, lay out the potatoes on paper towels in an even layer. Lay another layer of towels on top, gently blot. Stir the straws a little, blot again. Repeat until the surface of the potato is completely free of water.
- Pour vegetable oil into a deep frying pan or saucepan. It should be enough for a portion of the straw to float freely without reaching the bottom. Preheat a skillet over medium heat. To check if the oil is ready for frying, throw one straw into it. If it immediately began to sizzle, covered with bubbles, then you can start cooking potato pie.
- Put the potatoes in oil in one layer, in small portions. From a volume of 500 grams, about 4-5 servings will turn out. We fry each of them for 3-4 minutes. When the oil has ceased to boil, and the straws have begun to become covered with an appetizing golden brown crust, it's time to get it out. Prepare in advance a thick layer of paper towels on which you will spread the ready-made potato pie. We distribute it on the towel with a thin layer, let the excess fat soak in.
- Only after this stage can the hot potato be seasoned. Salt and pepper to taste. Each portion can be customized by combining salt with different spices: paprika, garlic, dried herbs. You can serve potatoes hot as a side dish, or you can cool them down to room temperature and use them as a snack. Bon Appetit!
