Fried potato is a king of garnishes, undoubtedly, the most tasty. Skilled hostesses and culinary specialists are able to cook this house dish. Experience of house cooking and the modern restaurant industry allows to select rules and advice which will help you to prepare every time surprising fried potato.
Rules which need to be observed that the fried potatoes turned out tasty and beautiful, very simple. Having tried to apply them, you will understand that in it there is nothing difficult.
Frying pan
The most important factor is the frying pan. It has to be not scorching. If you tear off potatoes from a frying pan, nothing evenly fried thoroughly at you will turn out.
The size is still important, in a small frying pan it is possible to fry a large number of potatoes, but it will be broken and not zazharisty.
Oil
Use a vegetable purified oil, this oil is made especially for frying and doesn't leave unpleasant burned odors. It is possible to use animal tallow drippings, it will improve taste of potatoes, it will become more saturated. These are such fats as: melted butter (dairy), pork smalets or any other.
Oils has to be in a frying pan about 5 mm.
If oil will be not enough, potatoes from below will strongly fry, and from above will be crude. Heat will be will be distributed on all oil and to cook potato evenly.
Potatoes
Of course, it is necessary to take not razvaristy potatoes. In supermarkets about potatoes you will be told nothing therefore it is better to buy it in the market. Grades of potatoes change from a supply to a supply and it doesn't make sense to remember each of them, and in the market the seller will tell you what potatoes will be suitable for puree or a zharekha.
New potato can be fried it is direct in a peel, certainly eyes it is necessary to cut out and cut it on segments. We clean large potatoes and we cut on oblong bars. It is important not to do pieces very long and thin, such straws in the course of frying will break.
Salt
It is better to salt at the beginning and several times. Salted a little and mixed, then once again and still. If to salt at the beginning, salt will be absorbed in potato and it will be more tasty.
How to fry
We regulate fire depending on a frying pan and amount of potato. If also the frying pan big is a lot of potato, we put fire on a maximum if potatoes are fried in a small frying pan for one portion, then fire will be slightly stronger than small.
Potatoes need to be salted several times not just like that. The point is that it is impossible to stir potato much and often. Therefore it is necessary to stir potato with breaks for 2-3 minutes.
If there is a lot of potatoes (for example, 6 portions), then to make it, covering it will turn out, or it will take a lot of time and it will be necessary to mix many times.