How to cook the potatoes in a rural crispy

Which to choose potatoes

This is one of the most critical moments! If you want to get a really delicious dish, carefully evaluate the following factors.

starchy

Celebrity chef Heston Blumenthal (Heston Blumenthal) assuresHeston Blumenthal's 10 tricks to the perfect roast potatoThat the most delicious potatoes in a rural obtained from dry, more starchy varieties - those that are easily boiled soft. Typically, these roots have light brown skin and white flesh almost. Starchy will achieve the most dramatic contrast between crisp and literally melting in your mouth the middle of a finished dish.

But clearly yellowish, moist, dense, like wax potatoes should be postponed for some other recipes.

The form

Small round potatoes - not your option. They are difficult to cut in such a way as to obtain as much as possible flat faces. But fried crispy potato facets of country style - a key, perhaps the most delightful moment!

It is better to choose an elongated potatoes about the size of an average avocado. It is easily cut into eight pieces, each of which will have three broad planar faces.

How to cut the potatoes

Here there are different approaches. But they are united by one goal: saving the skins and recognizable, important for the potato wedges triangular shape, do as much as possible flat faces.

All the same master cooking Heston Blumenthal, for example, proposes to cut the potatoes crosswise. First - lengthwise into two halves. Then, expanding potato 90 degrees, again along - you get four identical elongated "slices." And then in one motion - across.

It's really simple and fast, but not the best option. Students of the University of Essex had a simple geometric analysis of the potatoes, and figured out how to cut the root, to get the maximum area of ​​a crisp.

The first step in their concept of repeated practice Blumenthal: potato cut in half lengthwise. But then you need to deploy a potato 90 degrees and cut fan.

This technique is called cutting edge cut. Learn more about mathematical calculations and you can work with a knife in a prepared video students.

Students said that the sliced ​​potatoes thus obtained tastier. And they were not unfounded. The experimenters were not too lazy to cook a couple of hundred pieces of potato in a rural way in the traditional and the new cutting. And then went on to receive a tasting dishes mates campus and in several nearby restaurants. For free, asking only that consumers compare and evaluate the different portions of sliced ​​potatoes.

Result: tasters liked the potatoes in cutting edge cut. So use the operating time and do not thank!

How to cook the potatoes in a rural

1. Get rid of excess starch

Despite the fact that the original is better to choose starchy varieties like more tender, part of the starch still want to delete. Firstly, it will allow the potatoes to keep better shape during the heat treatment. And secondly, starch - excess glucose, which not everyone needs. Of course, first of all it is about those who follow the figure or suffering from diabetes.

A good way of getting rid of surplus starch - put brushed and cut potato into the pan and put for 5 minutes under cold running water.

2. Boil

Bring water to a boil and place it into prepared potato slices so that the liquid covers them at least 1 cm. Salt water can be, but not necessarily. If you are a fan of subtle flavors, add a small bunch of thyme and a little lemon zest.

Put into boiling water, it is important. The longer the tubers in the water, the more nutrients they lose, so our task - cook them as soon as possible.

Boil until tender. Enough to potatoes become soft and easily pierced by, for example, a knife or a toothpick. It will take 7-10 minutes.

Do not let the vegetables seethe! We need the whole cloves.

3. Drain potatoes

Dumped the boiled potatoes into a colander. If you are afraid that the potatoes fall apart, use a skimmer. With it carefully Put the slices in a colander or on the prepared towel. Be careful, be careful not to burn yourself.

Wait until the water is completely stechot and slices cool.

4. Check the availability of critical cracks

If you do everything right, during the cooling of the flat faces of potatoes will go in small shallow cracks. In the next step, these cracks will help the potatoes absorb fat and covered with really crispy.

If not, carefully, operate a fork: proceed on the flat faces of each lobule shallow holes.

5. Fry in a favorite oil

Some people prefer liquid peanut someone like olive, someone wise and cost the usual sunflower. Some general recommendations for selection there.

roasting process can vary depending on where exactly you are going to cook the potatoes.

Potato in a rural way on a frying pan

Frying must be deep and wide enough to fit a portion of potatoes on it in a single layer. On the oil can save a little: just 0.5-0.7 cm.

Bring oil at high heat to boiling, put potato slices across the grilling surface and leave for 5 minutes. Do not turn, so as not to break the slices before they grabbed a crust! And make sure that the potatoes do not overheat.

After the designated time, turn the potatoes so that it touches the bottom of a not yet roasted faces.

Fry over high heat, occasionally turning and achieving a uniform golden brown on all sides. Try not to overcook, or the potatoes acquire a characteristic burnt taste.

Potato in a rural way in the oven

You will need a deep and wide shape to fit all the slices on it in a single layer. Pour oil worth more, so as not to dry up the potatoes.

Preheat oven to 180 ° C, put it in the form of oil and wait 15 minutes. When the oil is warmed up, put him in the potato slices, mix gently and return the form in the oven. Leave on for 60-75 minutes, turning every 20 minutes and achieving uniform roast on all sides.

Potato in a rural way in multivarka

Immediately warned that the very, crisp you do not succeed, because the temperature in multivarka small potatoes and more cooked, but not browned. However, the crust - if not perfect - still will be, and the dish will still tasty.

Fill the cup Multivarki oil selected so that it is bottomed towered over by about 1 cm. Select Mode "Multipovar" or "Baking" a temperature not lower than 125-130 ° C and bring the oil to a boil. Carefully lay out the potatoes in a bowl and without lowering the temperature and turning slices, leave for 20 minutes. If possible, do not close the lid, so that the potatoes rid of excess moisture.

Then turn the slices over and leave for 20 minutes. Depending on the desired degree of toasting and availability can be flipped again and leave the roast for 10-15 minutes.

6. Give the dish taste

Crush a few cloves garlic, Mix with finely chopped rosemary and add to the potatoes for 3-5 minutes until tender. You can also add a few whole garlic cloves and sliced ​​onions rings. Do not forget to stir!

7. Serve hot potato

If you are not salted water during cooking, before serving sprinkle the potatoes with coarse salt to taste. Garnish each serving with a sprig of rosemary.