The fried potatoes – one of the most popular dishes on the Russian table which can be as independent and to serve as a garnish. The taste of the made potato in many respects depends on ingredients and technology of preparation.
It is required to you
- potatoes;
- purified oil;
- not refined sunflower oil or lard;
- salt;
- onions;
Instruction
1. It is possible to fry potatoes in any frying pan, however the dish prepared in pig-iron ware will have more saturated taste. Only the frying pan from cast iron is capable to keep necessary temperature not only in the field of work of a ring, but also on all surface of a bottom and boards.
2. Choose for frying potatoes so-so of the boiling soft grade as it well keeps a form. Such potatoes, as a rule, have a pink peel. Pay attention that vegetable which was stored at a temperature from 0 degrees and below will develop the "pulling together" taste and brown color when frying.
3. Cut potatoes circles or bars; thin straws is suitable for hot fan more. Try that pieces were one size, then potatoes will be roasted more evenly.
4. Wash the cut potatoes with cold water to eliminate the exuded starched juice and to avoid further pasting of slices. Dry potatoes, having cast away it on a colander for 10 minutes. During this time shake a colander each 2-3 minutes.
5. The final taste of a dish is affected also by frying fat. Purified vegetable oil – the most neutral fat in respect of giving to an aroma dish. It is possible at desire to add to it the crude sunflower oil smelling of sunflower seeds. Also surprising results are brought by lard use. Adding thinly cut piece of salted pork fat to vegetable oil, don't forget to remove from it a skin.
6. Any fat, irrespective of its structure, has to be warmed to high temperature. At first warm a frying pan on strong fire. Then place in it fat and lower fire to an average. To define suitability of temperature for frying, put in the heating-up fat of half-garlic glove or a piece of onions. Remove it from a frying pan when it hisses and will begin to be fried, and increase fire to a maximum. Half-minute later start potatoes and again lower fire to an average.
7. At once mix potatoes laid in a frying pan and leave for 3-4 minutes for formation of a crust. Don't cover. Mix potato a scapula and leave for three minutes. If you like soft potatoes more, cover it if dryish - don't cover at all. After formation of a crust on both sides of slices mix them once again and a minute later spread out a dish on plates.
8. Adding garlic, onions or mushrooms to potato, start them after the second hashing. Put fresh greens in a frying pan with potatoes after salt addition that she didn't manage to cook or dry out.