Remember how in my childhood my mother was cooked in the kitchen, and the smell of fried potatoes diverged all over the house! But you can't fry her? Our tips will help to prepare crispy fried potatoes with an appetizing crust.
Fry potatoes delicious - recommendations
To deliciously fry the dish, keep in mind the following tips:
- take for frying fresh pink and yellow tubers with dense skin. Green peel indicates an increased content in a Solanin vegetable, it can cause poisoning;
- behind the preparation, soak the paint potatoes in the water for 30-50 minutes. You get rid of excess starch, and fried potatoes will not stick and come out crispy. If there is no time - well rinse the purified tubers under water;
- for frying, use refined sunflower oil. The unrefined oil will be foaming in the skillet and the taste of the finished dishes. You can fry potatoes and cream oil. But do not miss the moment, otherwise the potatoes will stick to the bottom of the pan. It is better to add some butter to vegetable for frying;
- choose the right frying right. Aluminum frying pan is not suitable. An excellent option is a wide cast-iron puudine. In extreme cases, use aluminum, but with a thick bottom;
- cut the frying potatoes with straw thick from 5 to 7 mm. You will save time if you use vegetable cutter. You can cut into both slices and anyhow, but all the pieces do the same for uniformly toasting;
- do not roam wet potatoes. Consider a paper towel.
Fry potatoes delicious - Traditional way
This method of frying will allow you to get delicious potatoes with a crispy crust. Cooking process:
- cut five tubers of the middle size of the peel and cut the panels or slices;
- install a frying pan on the middle fire. Pour 4 st. spoons of vegetable oil;
- wash and dry the chopped potatoes until the pan is warm up;
- lay out slices in boiling oil and fry 5 minutes on medium heat. A crispy crust will begin to appear on the potato;
- cut the bulb with small slices or semirings;
- screw the fire on the stove and the spatula gently turn the potatoes on the skillet. Onions are placed on it;
- fry the dish 3-4 minutes and mix again.
The process of frying potatoes is an average of 20 minutes. Try a couple of slices and if they are damp, continue to fry. Do not cover the pan with the pan, otherwise you get a stewed dish. Mix twice the potatoes every 5 minutes. Silte it before the end of the frying, mix and two minutes later a delicious dish is ready.
Fry potatoes tasty with mushrooms
Prepare:
- 500 g potatoes;
- 300 g of fresh any fungi;
- 4 garlic teeth;
- 1 bulb;
- pepper, salt and greens to taste.
Prepare potatoes as indicated in the first paragraph. Finely cut onions with garlic and greens. Onions and garlic separately fry with butter. Sliced \u200b\u200bmushrooms also root separately. Wash the frying pan, put on the fire and pour sunflower oil. On a preheated frying pan, put potatoes and fry in the traditional way, as described above. When it is almost ready - add mushrooms, garlic with bow and greens in a griddle. Sweep, pepper, mix and take a few minutes from the stove in a couple of minutes. To the table, apply with sour cream or salad of vegetables.
Fry potatoes tasty in a slow cooker
Poized in a multicooker potatoes will be evenly painted and does not differ in the taste from the dishes from a frying pan. Prepare:
- 40 g of sunflower oil;
- 800 g of potatoes;
- salt with spices to taste.
In the bowl of the device, pour the oil. Adjust washed and dried potato slices, spices and slightly satisfying. Install the "Baking" mode for forty minutes. After 30 minutes, open the appliance cover and mix its contents. A little more satisfying and wait for the end of the process. In the end, stick and the appetizing dish is ready.
Fried potato fits as a satisfying breakfast or a second meal for lunch. You can fry it with lard, meat, mushrooms, sausage or just like that. Experiment and you will succeed!
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