Crispy fried potato is obtained from starchy varieties. Do not be afraid that during heat treatment such a variety will fail and the pieces will lose their integrity. On the contrary, thanks to starch, a golden crust forms on the surface, and inside there will be soft, friable flesh.
- Cooking time: 20 minutes.
- Servings Per Container: 2.
Essential ingredients and equipment
The recipe indicates the number of ingredients for two people. Calculating the number of tubers for a particular company is easy: you need to multiply 2.5 medium tubers (200 g in raw form) by the number of servings. Also, depending on the preferences and age of family members, you can add spices and onions to the potatoes, but you can do without them.
So, for cooking you will need:
- Potato - 5 medium tubers of a starchy variety (400 - 450 g);
- Refined oil - 70 ml.;
- Onions - 1 pc.;
- Salt - half a teaspoon without a slide;
- Ground paprika, black pepper, fresh herbs - optional.
The following inventory will also be required:
- board for vegetables;
- a sharp knife for shredding and a knife for cleaning vegetables;
- a container of water;
- cast iron pan or non-stick coating;
- wooden spatula;
- paper or fabric towel.
Cooking process step by step
1. Wash tubers well under running water. Pour clean cold water into a bowl. Peeled potatoes are placed in this water. When the entire volume is cleaned, the tubers are washed well and wiped dry with a paper towel.
2. Potatoes can be cut in different ways. The recipe used a method of slicing cubes. To do this, rounded parts are cut from the tuber on the sides, and also trimmed from above and below.
3. The resulting rectangle is cut into three plates.
4. The plates are stacked on top of each other and cut into three more parts to obtain small cubes. When slicing, try to give all parts the same size. Then the potato will acquire a uniform color and fry at one time, there will be no raw or burnt parts.
5. Cut parts do not need to be thrown away. They are put in a separate bowl to be later used for vegetable stew or mashed soup.
6. When the cubes are sliced, they are laid out on a towel. At this time, the pan is placed on the stove, vegetable oil is poured (to a height of 7-10 mm), and it is allowed to warm up well. Potatoes are well dried with a cloth or paper towel. This technique will allow you to achieve a crisp.
7. The next step is at the discretion of the cook. If children do not like potatoes with onions, then it is better not to add it. And if the dish is designed for adults, then onions and spices will be appreciated. So, the onions are peeled, the root part is removed, cut into half rings. Spices (but not salt) are added to the potatoes and mixed thoroughly.
8. When the oil is sufficiently warmed up, whetstones are poured into it. Mix thoroughly with a spatula. The fire is reduced to medium.Let the tubers fry for about 2 minutes without turning. At this point, you can add onions.
The next 10 minutes, while the potatoes are fried, they turn it over several times with a spatula to achieve a uniform golden color. When all the potatoes have a fried appearance, the dish is seasoned with salt.
You can serve fried potatoes with fresh herbs, ketchup, sour cream sauce with garlic and dill, canned tomatoes and cucumbers. It will be very tasty. Bon Appetit!
