It would seem what can be simpler, than fry potato? Tasty, fragrant potatoes with a golden crust – very popular dish. However preparation of this garnish has the subtleties.
It is required to you
- several tubers of potatoes;
- frying pan with a cover;
- vegetable oil or lard;
- salt and greens to taste.
Instruction
1. Choose potatoes grade suitable for frying. Best of all grades with a low starch content are suitable for frying. As a rule, the peel of such potatoes has pink or violet color.
2. Prepare potatoes. For this purpose carefully wash out tubers, peel them, cut potatoes on pieces of approximately identical size. For frying you can cut potato with straws, thin slices, cubes, etc. Keep in mind: the slices are thicker, the longer potatoes will be fried.
3. Fill in the cut potatoes with cold water and leave for about 10 minutes. It is necessary to reduce a starch content and to avoid an excessive razvarivaniye of potatoes.
4. Cast away potatoes on a colander that water flew down. Dry potato slices, having inwrapped them in a paper towel. If not to remove water from potatoes, when frying oil will be sprayed.
5. Warm vegetable oil in a frying pan. It is possible to add to a vegetable a little desi or to fry potato on the kindled lard. As soon as oil is warmed, lay out the dried potatoes in a frying pan and slightly mix it.
6. Fry potatoes on strong fire within 5-7 minutes, without covering a frying pan. If oil after all is sprayed, cover a frying pan with the special grid interfering it.
7. As soon as potatoes are reddened on the one hand, turn it a scapula. You shouldn't mix often potatoes when frying, otherwise it will collapse. When potato becomes covered from two parties by a golden crust, salt it and lower fire to a minimum.
8. In several minutes until ready add the cut greens or the crushed garlic to potatoes and cover a frying pan. Having switched off fire, leave potato for several minutes under a cover and only then display on plates.