The secrets of cooking delicious, fried potatoes

Men are conquerors, earners, defenders, but often not cooks. Unlike women, who have the ability to cook delicious food almost genetically, they sometimes have to show great ingenuity to fry potatoes.

Do you love this dish? Do you want to learn how to make it so that you just love it? Here are some tricks to help you in this difficult but very “tasty” business.

Choosing and preparing the potatoes

The basis of the basics – choosing the right potatoes for frying. Yes, you read it right – not every root vegetable is suitable for this.

First of all, you should pay attention to low-starch varieties – they perfectly retain the shape of slices when frying, do not fall apart and do not stick to the pan intentionally. Light colored pink or yellow tubers are excellent.

Be sure to make sure that the potatoes are of the same variety – combining several will cause your culinary impulse to collapse. You may get a very strange substance in the form of partially cooked potatoes, with solid specks of undercooked potatoes. Well, who can be killed by such a dish? Maybe forever.

Potatoes should be smooth and firm, the green hue on the tubers is not a beautiful newfangled variety. It means that the potatoes have been lying outdoors for a long time and have turned green. Solanine has formed, and it will negatively affect the taste of the dish.

By the way, many people think that green tubers are poison. Is it really so? You can check, if you have such a desire, or if you still have extra life left in you.

Peel the potatoes well, so that they do not have black dots, peels. In order for the root vegetable to fry well, but at the same time to get a crispy crust, cut it not very coarsely:

thin slices;

slices like a French fry;

slices.

It is important that in any chosen slicing option slices were the same size, so they will be cooked in one moment. If you have a desire to fry potatoes in large pieces, boil them in boiling water for about 6 minutes before frying.

Soak the potatoes in plain water after they have been peeled and cut into pieces, so that they do not become starchy and, as you remember, do not fall apart on the frying pan as a result. It will be enough to keep it for 1 hour, if you are in a hurry – you can do it for 30 minutes. Well, if you can’t wait – rinse the potato slices under running water before frying.

A tip from the site: Before you put them on a hot griddle, it is better to dry them with a paper towel. Otherwise, the fireworks of shooting oil and sometimes potatoes flying in different directions are guaranteed. Of course, you can always brag that you fought for the girl’s honor and got battle injuries, but the wounds will bake a lot.

The perfect roast potatoes for the real man

So you’ve decided on the type of potatoes, successfully got rid of the skin and other “charms,” cut them up, and are ready to roast them. These tips will help you prepare just the perfect dish worthy of a Michelin star.

  1. For frying potatoes, choose a steel or cast-iron skillet with a thick bottom.

  1. You can fry potatoes in butter, lard, pork fat, ghee or vegetable oil. In the latter case, it is better to choose refined oil.

  1. To form a beautiful ruddy crust, place the potatoes in one layer on a well-hot frying pan.

  1. The potato slices should be turned several times, but do not get carried away in this process. You need to have a balance – if you stir rarely, the potatoes will burn, often – there will be no crust.

  1. Do not hurry to stir the potatoes at once, let them stew in oil for 5 minutes, so they get crispy crust.

  1. If you have decided to cook potatoes with onions and mushrooms, and you want them nice and crispy, then fry them separately. About 6 minutes before they are ready, combine all the ingredients in the pan.

  1. The most important rule of the chef is to always salt the dish before turning it off. If you do it before, the root vegetable will let the juice out and the pan will not be a crispy super potato, but a sticky mess.

Roast potato recipes for the award-winning cook

Surprised again? Yes, it turns out there are many different recipes to make fried potatoes. We’ve picked out the tastiest ones for you – experiment, show off your culinary talent and don’t forget to show it off to the lady (or ladies?).

Classic Fried Potatoes

You will need:

potatoes 600 g;

2 tablespoons vegetable oil;

1 teaspoon butter;

Ground black pepper and salt to taste.

How to prepare:

Peel potato tubers, wash, and cut into slices to your liking. Pour water over the potatoes and leave for 40 minutes to let the starch come out, then rinse under running water. Be sure to pat dry with a paper towel.

In a large frying pan over a high heat, heat 2 Tbsp. of vegetable refined oil, add butter, and once it has melted, send the potatoes here as well. Place them in a single layer.

Reduce the heat to medium, wait 5-6 minutes, and then flip the potatoes with a spatula or a spoon. Do this gently, so as not to disturb the crust that has appeared. Roast the potatoes for 20 minutes, during this time you can stir them no more than 4 times. Never cover the potatoes with a lid!

When the root vegetables become soft, remove the pan from the heat, salt and pepper the potatoes. You can sprinkle chopped greens if desired.

Roast potatoes with rosemary, cumin and onion

Ingredients:

potatoes 700 g;

vegetable oil 2 tbsp;

onion 1 piece of medium size;

garlic 1 clove;

cumin 1 pinch;

rosemary – part of a sprig (you can replace the dried seeds);

ground black pepper and salt to taste.

How to prepare:

Peel potatoes, rinse, and dry with a paper towel. Heat vegetable oil in a frying pan and pour the slices into it. Wait for them to brown well, then cut the onion in half rings and send it to the pan with the potatoes.

Fry the potatoes so that they get a golden crust on all sides. 1 minute before turning it off, add salt, pepper, cumin, a sprig of rosemary (or seeds), and finely chopped garlic. Stir gently and after a minute, remove from heat.

Fried potatoes with mushrooms

Ingredients:

potatoes 1 kg;

vegetable oil 6 tbsp;

mushrooms (wild, mushrooms, oyster mushrooms, any fresh) 300 g;

garlic 2 cloves;

thyme 3 sprigs;

parsley 1 bunch;

ground black pepper and salt to taste.

How to prepare:

Prepare the potatoes in the way you already know, heat oil in a frying pan (3 spoons) and send the root vegetable in it. You need to fry potatoes on a high heat, stirring every couple of minutes. Once it becomes golden brown, put the lid on the pan and let the potatoes cook for 5 minutes. Then salt them and turn off the heat.

Cook the mushrooms separately. In another pan, heat up the vegetable oil that is left, in it fry the onion in half rings until transparent. Rinse and chop mushrooms send to the skillet. Do not cover with a lid, cook for about 8-9 minutes, to evaporate moisture.

When the mushrooms turn golden brown, pepper them and add finely chopped parsley, thyme and garlic.

Combine the mushrooms and roasted potatoes, roast them over medium heat for 3 minutes and serve.

Tips

If you are using dried mushrooms, you will need 30 grams of them. You need to soak them in water beforehand, preferably overnight.

If you are using fresh mushrooms, you can boil them before roasting in boiling water for 10-15 minutes, and forest mushrooms – for 20 minutes.