Fried potatoes are the queen of the table, there is hardly a person who can challenge this.
It is difficult to come up with something that can not be served ruddy, hot potatoes.
Meat and fish in any form, any salad, or salty, pickled, pickled vegetables.
Dairy products and juices, even pieces of low-fat jelly only decorate the taste of potatoes, will complement, but will not spoil it.
And absolutely for sure, if you know some secrets of how to fry potatoes, then cover a modest, but truly homely dinner table will not be difficult.
Fried potatoes in a pan, how to fry potatoes with a crust - the general principles of cooking
• For frying in a pan, you need to take varieties of medium-sized potatoes, with the lowest content of starch, the peel of these varieties are usually pinkish.
• You can fry potatoes in a pan either raw or boiled before cooking. Boiled potatoes for frying take only chilled.
• You can add onions, such as onions, feathers, ground white bread crumbs, spices and various seasonings to the potatoes during frying to enhance the taste characteristics of the dish.
• With pre-boiled potatoes, peel and cut into cubes or small slices, cubes, ringlets, the same cutting is used in preparation for raw frying.
• To fry potatoes with a crust, you need to take thick-walled cast-iron or steel frying pans for frying. In teflon and light aluminum pans, potatoes with a strong heat burns, and with a decrease in temperature, stops frying.
• For frying, you can take any kind of fat, vegetable or animal, often potatoes are fried in a mixture consisting of 70% vegetable oil and only 30% animal.
• In order to get fried potatoes with a golden crust, they put it in a frying pan with only very hot fat, and so that the slices do not stick together, they are periodically stirred, but only at the beginning of frying.
• Salt fried potatoes in a pan for 2-3 minutes until cooked.
Fried potatoes in a pan with onions
Ingredients:
• potatoes - 7-8 medium-sized tubers;
• 70 grams of fresh lard;
• three large onions.
Cooking Method:
1. Deep, preferably cast-iron, warm the pan well and put the fat into small pieces cut into it, melt for three minutes.
2. Add chopped potatoes with oblong sticks and fry until a uniform golden crust.
3. Add the onion, chopped into thin half-rings, and continue to fry the potatoes on low heat until cooked.
How to fry “Sable” potatoes in a pan
Ingredients:
• 500 grams of potatoes;
• 60 grams of natural 72% butter;
• white wheat ground crackers - 2 tablespoons.
Cooking Method:
1. Potato tubers, rinse thoroughly under running water, peel and, cut into large slices, dip for three minutes in cold water.
2. Wash the starch off the potato pieces and spread them on a linen towel, rub and fry. In a well-heated butter, fry the potatoes in a frying pan until golden brown.
3. Two minutes before the end of the frying, add salt, add the crackers and stir well, so that the fried potatoes in the pan evenly covered with the crumbs from the crackers and slightly roasted.
How to fry potatoes in a frying pan with a brown crust - “Potato Oksanka”
Ingredients:
• one kilogram of potatoes, unexposed;
• butter 72% fat - 50 grams;
• corn refined oil - 2 tbsp. l .;
• a small pinch of ground nutmeg;
• allspice.
Cooking Method:
1. Peeled, thoroughly starch-washed potatoes, cut into thin ringlets, sprinkle with coarse salt, ground nutmeg and allspice.
2. In a wide deep frying pan, place the butter, pour in the corn and bring to a boil.
3. Add potato ringlets, smooth them along the bottom of the pan with an even layer and fry the potatoes in the pan without stirring.
4. When the bottom of the potatoes reddens, reduce the heat to the minimum, and, with the lid on, keep the potatoes for a quarter of an hour, during which time it will bake into one whole cake. 5. Lift the cake with a wide spatula, transfer it to an empty dinner plate, fry side up, and quickly slide the potato cake back into the pan.
6. Fry until the bottom is browned.
7. Put the finished fried potatoes with the crust on a sieve to remove excess fat.
How to fry potatoes with a crust in a pan from any kind of potato - “Grandma's Tale”
The complexity of choosing the right variety will become unnecessary if the basic principles of how to fry potatoes in a pan are clear. In this recipe they are used all at once.
Ingredients:
• potatoes - any amount based on the size of the pan;
• vegetable oil - any, of your choice;
• large salt salt;
• butter, better than homemade cream thickened.
Cooking Method:
1. Clean the potatoes by folding the tubers in a spacious dish with cold water.
2. Carefully wash the potatoes in running water and again fold into the pan, completely covered with water.
3. Chop the potatoes. To begin with, we “dissolve” the tuber along the maximum length on layers with a thickness of 1 to 2.5 cm. Next, we cut with a knife with a sharp, narrow and thin blade on plates, 2-3 mm thick. Chopped potatoes, trying not to disturb the original form, fold back into the water.
4. Cut the whole potato, spread it into a large colander, rinse it with a stream of water and let it drain well.
5. We heat the steel or cast iron skillet with a thick bottom and walls on maximum heat until the characteristic smell of hot metal appears. Pour about 1/2 teaspoon of salt (necessarily dry) and, swinging the pan, distribute the salt on the bottom. Give salt to calcine for about a minute, and pour in the oil. The amount of oil should be such as to cover the bottom of the pan with a layer of 3 millimeters.
6. Heat oil at maximum heat, carefully observing the surface. As soon as the smallest streams of whitish smoke begin to run through the walls, we immediately put the potatoes and quickly level the surface with a flat skimmer. Ideally, when the pan has sides with a height of 5-7 centimeters, and the height of the potatoes will be 1.5-2 cm less. 7. Immediately, without letting the potatoes stick to the metal, we move it slightly away from the walls with a skimmer. Also, carefully, in no case turning over, we raise the potato layer from different sides and carefully put it back.
8. We fry, still at the maximum, focusing not on time, but on the “granny way” - by smell. When it is already very appetizing, we again raise the layer of potatoes with a skimmer. Now you need to look and make sure that the crust from below is sufficiently fried. Some "white spots" are not terrible, as long as it does not get burnt!
9. As soon as, in your opinion, the crust becomes sufficiently ruddy, immediately turn over the potatoes. You don't need to stir it, try to turn the whole potato upside down in one layer, for this a second skimmer may be useful. It is very difficult and if it didn’t work out - it doesn’t matter, turn it over in several pieces, it’s more important not to leave the crispy plates underneath, they will start to burn and have to re-agitate the dish, which is highly undesirable.
10. Turning the potatoes over for the first time, immediately reduce the heat to half and fry until the smell of the fried potatoes becomes even stronger. Salt, not forgetting that some of the salt was already in the pan.
11. Turn over, or if you have a very thick layer - stir the potatoes, trying to move the lighter parts downwards. If there is a lot of non-fried potatoes, add some vegetable oil, trying to pour it directly on the surface of the pan. If necessary, turn the potatoes again.
12. As soon as most of the potatoes have the desired color, try the brightest pieces. If they are soft, lay the potatoes on plates and place cream or butter on top. This will reduce the sharp taste, leaving the crust as tasty and crunchy.
13. Served with cold homemade milk, or yogurt, hot homemade bread.
How to fry potatoes with a boiled crust - “As a student”
Graduate from university, living in a dormitory and not knowing how to fry potatoes, especially how to fry potatoes in a frying pan? Yes, it was worth it to learn!
Ingredients:
• potatoes of any kind boiled “in uniforms”; • unrefined vegetable oil;
• large salt salt;
• butter;
• green onions;
• bouillon seasoning - “Mushroom” or “Chicken”, seasoning “Spring herbs”.
Cooking Method:
1. Boil the potatoes “in uniforms” and cool in cold water. If the potatoes were boiled a day or two ago, only better, you can stand it specially in the refrigerator, or in a cold place.
2. Peel the potatoes, removing all dark spots. Cut into sharp cubes of 1.5-2 cm with a sharp thin knife. Dip a knife, then the potatoes will crumble less. Do not try to separate the cubes, they will disintegrate in hot oil.
3. Heat as in the previous recipe, first frying pan, then salt and butter. Heat a little lower from the maximum and put the potatoes. You need to do this in such a way that the potatoes lay in one layer, a little more.
4. Fry the potatoes, raising and shaking the pan from time to time, until the frying of the lower part is obvious. Then we turn over the slotted spoon and, slightly lowering the heat, continue until ready.
5. We put the finished potatoes in plates, without abusing them, sprinkle them with seasonings, and thinly cut butter on top. Onion feathers cut and sprinkle copiously with potatoes, or served separately whole.
Fried potatoes in a pan, how to fry potatoes with a crust - tips and tricks
• Potatoes fried in a pan, get fragrant, if it is fried in a mixture of any vegetable oil and natural cream or homemade cream.
• To ensure even roasting, the layer of potatoes laid in the pan should not be thicker than 5 cm. Therefore, it is best to take a large enough pan.
• Salted potatoes, will absorb a lot of fat and at the same time begin to fall apart.
• If you begin to fry the potatoes on high heat, and before you are ready to cook on moderate, fried potatoes will turn out to be crusty.
