No people who would be indifferent to fried potatoes. This is a dish - both in the feast, and in the world, to every table, to any company. It would seem - what is easier, fry potatoes? But how many cuisines, so many owners, so much and fried potatoes in the pan - everyone has different and with their nuances.
Someone else loves steady, crumbly under the fork, someone like a more roasted version of your favorite dish - there are no standards, everything you like is already a standard.
We tell, cocak cook potatoes, whatever she would be a crunchy, with a ruddy dried crust. Be sure to use our advice and who knows, possibly fried potatoes in our family will become in your family a favorite dish.
So what do you need to pay attention to the frying potatoes? If you want a crispy effect, you must remember - potatoes before cutting should be dry. In other words, before crumbling it for frying, blot it with a clean wheelchair or simply let it dry a little, having previously taken from the water.
More about what you should remember - potatoes can not be mixed too often. Ideally, if you do this no more than 3 times during cooking, so you will save the rosy of the crust as much as possible and damage it with frequent mechanical exposure.
We also want to recall that, in order to avoid the rupture of potatoes and turning it into a mess, it should be salt to salt almost before the feed on the table. If you ignore this rule, then you risk hacking, instead of potatoes, especially if you get to the table with a tuber of high-brass varieties.
The potato, fried in our way, looks like a large ruddy pancake, fried on both sides and not damaged as possible. So let's try.
Take a few potato, clean them, wash under running water and mix with a clean cloth or a towel in order to remove excess moisture.
A sharp thin knife is cut into potatoes with circles, plates, trying to layers as thinner - it reduces cooking time and allows you to evenly deliver potatoes without excess mixing.
If you want a nice potato option - fry her on Salt Sale. To do this, cut the stigs by the stags of about 1 cm thick and fry from two sides to the rosy. If the griege fat will not seem to you, you can add vegetable oil, the potatoes will only win in taste.
On the fried fat, pour the chopped potatoes on top and roll it uniformly in a frying pan. Shoot the fire to the middle and cover the cover with a lid.
When potatoes steamed until half-ready, add a very finely cut onion to it and mix the upper, white part of the potato so that it would not capture the lower crust. At this stage, you can already salute potatoes.
After a few minutes, a wide shovel, carefully turn the potatoes on the other side trying, whatever it remains as much as possible.
Remove the lid and, on a weak heat, so that the onions would not have burned, bring the bottom side of the dish to the same ruddy crisp. Also shovel, remove the potatoes on the dish, serve with low-headed cuffs or quashene tomatoes. Try such a way to make a traditional dish, it will definitely like it.
Bon Appetit!