Fried potatoes, despite the high calorie content, can be found in the diet of many people. The secret of such popularity of this dish lies in the simplicity of preparation, pleasant taste and aroma, as well as in the crisp crust, which is obtained during the proper frying of the product.
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How to Fry Potato with Crisp
Peel the potatoes, cut into thin slices of approximately the same size, put them in a colander and rinse under water to get rid of excess starch. Young potatoes can not be peeled before cooking, but only thoroughly washed under running water with a brush. After that, put the potatoes on a thick paper towel - it will absorb excess liquid, which can prevent the formation of a crisp.
Choose a pan based on the amount of potatoes. The latter should be evenly distributed over the pan so that the bottom does not peep out, and at the same time, the layer of potatoes should not be too thick. Pour refined oil into the pan and warm it well over high heat.
While the oil is warming up, put the potatoes in a cup, pepper it, add your favorite spices and a little bay leaf, mix. Then discard the bay leaf, and put the potatoes in a pan with hot oil.
Fry over high heat, constantly monitoring the process. Once the bottom becomes rosy, mix the potatoes. Do not do this too often, otherwise a crust will not have time to form. When the potato becomes soft, salt it to taste, mix and remove from heat, spread out on plates. Then sprinkle with herbs and serve to the table until it has cooled. It is very important not to overexpose the product in the pan and not leave it in it after cooking, especially under the lid - then the crisp will become soft and not so tasty.