How to fry tasty potatoes
Educational Program Food / / December 19, 2019
Sticks, undercooked, not browns - the usual problems of roasting potatoes. But you are separated from the ideal of a few tricks. Three simple recipe attached.
How to select and prepare the potatoes
- Prefer potatoes with a low starch content: segments will be well to keep the form while frying. Fit bright, yellow and pink tubers.
- Try to choose a firm, smooth potatoes of the variety and size. This will provide the same degree of roasting.
- But the green-skinned tubers with a better set aside or carefully cut: green signals a higher content of solanine, which can ruin the taste of potatoes, if not lead to poisoning.
- Before cooking the potatoes to soak cleaned to get rid of excess starch. Ideally, you need to soak overnight or at least a couple of hours, but 30-60 minutes also will play in your favor. If time does not, still wash peeled and sliced potatoes under cold water.
- And do not forget to dry the slices with paper towels: wet fry potatoes - not a good idea.
- The shape and size of the sliced potatoes can be arbitrary. The main thing is that all the pieces are the same. So they will cook evenly as possible.
- The thickness of the pieces depends cooking time: the thicker, the longer it takes. If the slices are different in size, determined by the willingness of the very thick.
How to fry the potatoes in a pan
- Choose a steel or cast-iron pan with a thick bottom. This is ideal for frying potatoes.
- Useful for frying potatoes refined vegetable oil, but more tasty - on fat or lard. Which option to choose, you decide.
- To perfectly browned potatoes, omit it should be in a well-heated oil. Fry in a cold oil or refill it during frying is not recommended.
- Better to fry potatoes in a single layer. Then it is covered with a crispy crust.
- Flip the potatoes need some time. It is important to find a balance: not too often turn (in other pieces of lightly browned) or too few (otherwise the dish simply will burn).
- A salt should always be at the end. Otherwise, the potatoes will provide moisture slipnetsya, and instead of perfect golden pieces you get maloappetitnoe something.
How to cook french fries
- Usually for cooking French fries tubers are cut into cubes flat width and 5-10 mm in thickness.
- It will take a lot of vegetable oil. Lot. About four times greater than for frying in a pan.
- Lack easily make up fryer pan or saucepan with a thick bottom.
- Oil temperature at which potatoes can be lowered, there must be about 180 ° C. If you do not have a kitchen thermometer, just throw one slice in the pan if it is just hiss and pops, then the oil is ready for use.
- If you plan to fry a lot of potatoes, do not do it at a time. It is better to divide the wedges into smaller pieces and cook in turn.
- The finished potatoes need to discard in a colander to glass excess oil, and dry with paper towels.
- Salted french fries, and add the spices better right on the plate.
How to fry the potatoes in multivarka
- Potatoes in multivarka preparing in the "Baking" or "Hot".
- First you need a good warm up the oil, and then add the prepared potatoes.
- Cooking time - about 40-50 minutes.
- After about half an hour the potatoes must be reversed, and the closer to the end - salt. It's simple!
recipes
Potatoes fried with onion, cumin and rosemary
Ingredients:
- 5 medium potatoes;
- 2-3 tablespoons vegetable oil;
- 1 medium onion;
- 1 clove of garlic;
- a pinch of cumin;
- a small sprig of rosemary;
- salt and pepper - to taste.
preparation
Peel, chop, rinse and dry the potatoes. In a frying pan red-hot oil and dip the slices into it. When they are well browned, turn over and add the chopped onion half rings.
Continue to cook, stirring occasionally potatoes to fry it well on all sides. When the dish is almost ready, add the chopped garlic, rosemary leaves, cumin, pepper and salt. Stir, wait a few minutes and remove the pan from the heat.
Potatoes with wild mushrooms
Ingredients:
- 6-7 medium yellow potato tubers;
- 6 tablespoons of vegetable oil;
- 1 medium size onion;
- 300 g fresh Wild mushroom (Or 30 g dried);
- 2 garlic cloves;
- 3 sprigs thyme;
- 5 tablespoons chopped parsley;
- salt and pepper - to taste.
preparation
Prepared for roasting potatoes, lower the pan with 3 tablespoons of red-hot oil. Fry over high heat, stirring occasionally. When the potatoes become golden brown, cover the pan with a lid and cook for 5 more minutes. Season with salt and remove from heat dish.
Now you're ready to cook mushrooms.
Heat another pan the remaining oil. Fry in it the onion until translucent. Add the peeled and pre-washed mushrooms (if mushrooms are very large, they can be cut). Cook about 7 minutes, until all the moisture has evaporated and mushrooms are golden brown. Season with salt and pepper, add the chopped garlic, chopped thyme and parsley.
Put the mushrooms in the pan with the potatoes, stir and cook for a few more minutes on medium heat.
Important:
- If you are using dried mushrooms, they need to pre-soak. It is better to do it the night before cooking.
- Fresh mushrooms can be pre-boiled to be sure they are ready.
German warm salad with potatoes and bacon
Ingredients:
- 6 medium yellow potato tubers;
- 200-220 g of bacon;
- ½ red onion;
- 2 tablespoons capers;
- 3 tablespoons wine vinegar;
- 1 tablespoon Dijon mustard;
- 3 tablespoons olive oil;
- rapeseed oil for frying;
- salt and freshly ground black pepper - to taste.
preparation
Cut the potatoes into large cubes, place in a saucepan, cover with water and put to boil on medium-high heat until cooked.
Until potatoes are cooked, cook the bacon. Cut them into large pieces and fry in a large skillet over medium heat. When the bacon is cooked, remove it with a slotted spoon, drain the oil and wipe the surface with a skillet with a paper towel.
Pour into the pan a lot of rapeseed oil and heat it until it begins to smoke slightly. Dip into the hot oil obsushenny potatoes and shake a saucepan. Reduce heat and fry the potatoes until light brown. Add salt and pepper.
After a few minutes, shake again and add to the sauté pan potato diced onions. Continue cooking until the onion is translucent. Then put in a pot and previously obsushennye capers pour vinegar.
When the vinegar is almost evaporated, add the olive oil, mustard and bacon. Re-season with salt and pepper and stir. Serve warm salad.