Fried potatoes
but so tasty. I recall - "if you really want, then you can." And in those rare cases when you can, you need to think about what kind of fried potatoes you want. There are several options for cooking fried potatoes: in a frying pan, in the oven (well, it’s, perhaps, baked) and deep-fried, but the question still remains how to cut it.
Pick your recipe
You will need
- - 1 kg of potatoes
- - cutting board
- - sharp knife
Instruction manual
1
For frying, buy potatoes (if you yourself do not grow them) of medium, ovoid or round shape. It’s more convenient to cut. It’s better to fry white potatoes. It is desirable that which does not boil. Suitable varieties in which a small amount of starch, pieces should not fall apart in a pan with active stirring. Leave the pink varieties for mashed potatoes, they have more starch. But these are recommendations, but in practice any fried potato is delicious! And if you do not have a special machine for cutting potatoes, then proceed.
2
To fry potatoes in a pan, proceed as follows. Having certain skills, cut potatoes right in your hand. Take the potatoes in your palm, grasp them with your fingers and a sharp knife, carefully so as not to cut yourself, holding the tuber so that it does not fall apart, move at the same time, as if putting the potatoes on the knife. Make some cuts. It turns out such longitudinal plates clamped in the hand. Then turn the tuber over and cut across. This results in straws if thin plates are made, or small sticks if the plates are thicker. But if you are still afraid to cut yourself, then cut on a cutting board. In this way, you can cut, and cubes, and circles, and rhombuses.
3
For frying or baking in the oven, cut the potatoes larger. If with a skin, then into halves. Cut the peeled potatoes into four parts, weld no more than 5 minutes, dry in a towel.
4
For deep-fried frying, cut potatoes with rhombuses or thin circles. And especially for deep fat, it is important to lay out the sliced pieces on a towel and dry. Try to cut pieces of the same size, then the potatoes will be fried evenly and beautifully.
5
For any method, before frying, you can rinse the potatoes in cold water once more to get rid of a large amount of starch and dry them in a paper, or rather in a cloth towel. This ensures that the potato will be crispy, with a golden crust and not fall apart. You can grate potatoes on a coarse grater, try it, look for a way convenient for you.
note
When cooking potatoes, follow certain rules. After peeling, put the potatoes in cold water, otherwise it will quickly darken. But not for long - because after a long stay in water, potatoes lose mineral salts, vitamins and other useful substances. Cut peeled potatoes just before cooking.