Fried potatoes are a unique occurrence in the world of cooking. This dish has been loved by both children and adults for decades. But the familiar taste of potatoes at one point bothers, especially those who cook it often. In this case, simple food can be originally varied in several ways.
Pick your recipe
You will need
- - potatoes;
- - bow;
- - garlic;
- - various spices to taste;
- - cream;
- - chicken eggs;
- - dill, parsley and other herbs to taste;
- - grated hard cheese;
- - any other ingredients to taste.
Instruction manual
1
Start varying recipes for cooking potatoes at the stage of preparing the main ingredient. First, try chopping potatoes in different ways. The finer and finer the slices, the more crispy the potato will turn out. If pre-soaked potatoes are soaked in water and then dried on a napkin, then it will turn out to be very crispy. Diced potatoes are likely to turn out to be soft, similar to boiled ones, and if you thoroughly washed, but unpeeled tubers you cut into large slices and fry in oil with seasoning, you will get a very interesting taste that looks like baked potatoes.
2
Try frying potatoes in different fats. In addition to the usual vegetable oil, you can use corn, olive, you can mix vegetable and butter, you can just fry in butter or margarine. Or follow the advice of professional chefs who recommend frying potatoes exclusively in animal fat.
3
Experiment with spices. Special potato condiments are on sale. They can be combined with your favorite spices, combined with sour cream, onions and garlic.
4
Using garlic, fry it in a pan before putting potatoes in it and remove. Then the pungent garlic flavor disappears, but a delicate aroma remains. If you prefer to fry potatoes with onions, scald the chopped onion with boiling water, and then dip in cold water - so you get rid of bitterness.
5
Try to cook the so-called French fries. To do this, at the end of frying, break into a pan a couple of beaten eggs and seasonings to taste. You can also add meat or sausage to such a dish.
6
At the end of cooking, sprinkle the potatoes with any grated hard cheese, cover and fry over low heat.
7
If you add fat cream to fried potatoes and vegetables and put it out a little, you will get a very tender dish.
8
Finally, among other experiments, you can boil the potatoes in their skins, peel and fry them over high heat in a mixture of vegetable and butter. Sprinkle such a dish with finely chopped dill and you will probably be satisfied with the result.
Useful advice
Potato moisture evaporates quite quickly, so if you do not want to get too dry a dish, cover the pan with a lid. Give preference to dome-shaped lids - they provide optimal steam circulation.