Potatoes are the second bread for Russians.No family can do without this wonderful vegetable. Countless dishes can be prepared from potatoes, and all of them will be tasty and appetizing. We happily add it to soups, make mashed potatoes, cutlets, casseroles, dumplings, bake cheesecakes, pies. Yes, it is impossible to list everything! But the most favorite was, is and probably will remain fried potatoes. Its aroma and crispy crust cannot leave anyone indifferent. But not everyone gets it so appetizing. In addition, there are many recipes for preparing this simple, but very tasty and satisfying dish. Therefore, let's consider the question of how to fry potatoes correctly so that they are ruddy, but at the same time retain all the nutrients.
Start the process
Before frying, potatoes need to bewash and peel thoroughly. If the potatoes are young, it is better to wash them well and scrape off the thin top film that was in contact with the ground with a knife. You can cut the potatoes in different ways: into bars, large strips or disks. Their size depends on how the person who wants to cook the potatoes intends to fry them. It should be taken into account that the larger the cuts are made, the longer they take to fry. And if, in addition, there is a lot of it, the potatoes may turn out without an appetizing crust, soft and crumbly. It is better to take a heavy frying pan for this: cast iron or with a thick bottom.
On what oil to fry?
The oil used is of no small importancepotatoes are fried. Vegetable oil is often used for this purpose, and sometimes margarine. But this dish is most delicious when a mixture of butter and vegetable oil is used for its preparation. Special gourmets use mustard oil instead of vegetable oil, because they are sure that only it can give the dish a stronger aroma, taste and color. Some lovers of fried potatoes love to cook them in pork fat. To give the potatoes a piquant taste, you can flavor the oil in which they will be fried. To do this, while heating it up, add a little nutmeg or cayenne pepper, or a few cloves of ordinary crushed garlic, which must be removed after they are fried.
A classic potato frying recipe
Now let's look at the main question:How to fry potatoes correctly? Before you start this action, it is advisable to put the potatoes cut into slices in some container and rinse them in water, removing excess starch. After that, drain the water and dry the potatoes with a paper towel, removing all the moisture. Next, put the dried potatoes in a frying pan with well-heated oil. You need to start frying them over high heat, turning them occasionally so they don’t burn. When the slices acquire a beautiful ruddy color and become covered with a crispy crust, you can reduce the heat and cover the frying pan with a lid. This is necessary so that the potatoes do not turn out dry and undercooked. At the same time, do not forget to stir them occasionally. The lid for the frying pan in which the potatoes are fried should be dome-shaped. There will be enough space under it for the circulation of water vapor, which contributes to the uniform frying of the product. Whereas, using a flat lid can result in the potatoes being too wet and not crispy. It is recommended to salt fried potatoes at the end of their cooking, for about five minutes before turning off the heat. This is done to taste, followed by one-time stirring. The duration of frying is determined individually, as it depends on the amount of potatoes and the size of their cuttings. To do this, take one slice from the frying pan and try it. If the degree of frying is satisfactory, then the potatoes are ready to eat.
Fried potatoes with onion or bacon
You can cook potatoes with different ingredientsfillers, for example, with onions. To do this, fry the potatoes according to the classic recipe. When they are almost ready, they are moved closer to the edges of the frying pan, freeing up a small space in the center, where finely chopped onions are placed and fried. After that, the onions are mixed with potatoes and everything is salted. Fried potatoes are a great side dish, but at the same time, they can become an independent dish. For this purpose, many are interested in how to fry lard with potatoes so that it is tasty and satisfying. We recommend preparing it according to the following recipe: Ingredients:
- 1 kg of potatoes,
- 200 g of fat,
- 2 bulbs of onions,
- salt - to taste.
Preparation: Take lard.Remove the skin from it so that it does not spoil the taste of the dish later by becoming tough. Cut it into 2-centimeter-thick bars. Wash and peel the potatoes. Put them in a container, pour cold water over them so that they do not darken. Put a dry frying pan on high heat and put pieces of lard in it so that it melts. Cut the potatoes into bars, rinse and dry with a napkin. When some of the lard has melted, put the prepared potatoes in there. Do not cover the frying pan with a lid yet, but let the potatoes fry well and get a crispy crust. After 20 minutes, stir it carefully, reduce the heat to medium. After 5 minutes, add finely chopped onion. Then cover the frying pan with a lid and fry until done, stirring occasionally.
Potatoes fried with mushrooms
How to fry potatoes with mushrooms? This is what we will talk about now. Ingredients:
- 2 kg of potatoes,
- 400 g of any mushrooms,
- 2 bulbs of onions,
- vegetable oil for frying,
- salt - to taste.
Preparation:Wash, peel and cut the potatoes into strips. Chop the chopped mushrooms. Finely chop the onion. Fry the mushrooms in vegetable oil for 8 minutes, add the onion and potatoes, and salt. Fry for 25-20 minutes until done, stirring. Do not cover the pan with a lid. Note: any mushrooms can be used to prepare this recipe. Those who do not like onions can do without them. Having prepared potatoes according to these recipes, you will once again be convinced that there is nothing simpler and tastier than fried potatoes. Therefore, no modern kitchen can do without this vegetable, which is unpretentious in cultivation, stores well and gives people a lot of delicious joy! We recommend reading:
