Emma Miller
Few people can resist crispy fried potatoes with a golden crust. Most often they are cooked in vegetable oil, but you can also use lard or lard. It all depends on personal preference. Onions, red or black pepper, garlic, or herbs are also added to the dish.
It would seem that cooking fried potatoes are very easy. However, sometimes mishaps happen: the crust is there, but the potatoes are raw inside, or they are not crispy and more like boiled potatoes. The fact is that even such a simple dish has a few cooking secrets.
What is the best potato for frying – options?
For frying, you should choose potatoes with low starch content. Starchy varieties are better for mashed potatoes or casseroles, as such potatoes will not give a crispy crust, and the pieces will also stick together.
Potatoes can be sliced however you want: in circles, half rings, or large or small strips. The main thing is that the slices should be about the same size and shape because the small slices will burn before the big ones have time to fry.
How to fry potatoes – step-by-step tips
Thoroughly wash the potatoes and peel them. Cut them into equal slices and rinse them in cold water to get rid of excess starch. Then dry them on a paper towel. If you place the wet slices on a hot frying pan, the oil will begin to sizzle and splatter, so the crust will not fry.
It’s best to fry the potatoes in a frying pan with a thick nonstick bottom and high sides. Heat vegetable oil well, add the sliced potatoes in an even layer and fry for several minutes over high heat without a lid.
Turn the potato slices over, and turn down the heat. Continue to turn them periodically (4-5 times during cooking), so they do not stick. Do not do this too often, because then the flavor will be impaired.
Peel and chop the onions. Add onion, garlic, any other seasonings, and herbs 4-5 minutes before the potatoes are ready. Salt the dish for 2-3 minutes before removing it from the fire, if desired, you can add oil.
The total cooking time depends on the power of the stove, the type of pan, and the type of vegetable. On average, it takes 20-30 minutes to fry potatoes in a pan.
Pan-fried potatoes – recipe
Peel and equally slice the potatoes into straws about 1 centimeter thick. Rinse the slices well, or better yet, leave them in cold water for 10-15 minutes to wash out any excess starch. Then dry well.
Pour the oil into a thick-bottomed pot or deep fryer – it should completely cover the potatoes. Heat vegetable oil to 180 ° C. Place potato slices in it in a single layer. Fry on medium heat, keeping the oil at a steady temperature.
When the potatoes are golden in color, take them out of the oil with a skimmer and spread them out on a paper towel to remove the excess fat. Then salt them.
