Any of us, it would seem, can realize such a simple dish as fried potatoes. In fact, it is correct to fry the vegetable , so that it is well salted, turned crispy from the outside and many people can keep their shape. That's why we decided to put together all the tips on how to fry potatoes in a pan and a few recipes in addition.
How correctly to fry a crispy potato in a frying pan?
Crispy potatoes are the result of basic knowledge of chemistry and the following of simple technology, which we will describe below.
The first thing you need to do is rinse the potatoes well, and then soak it for at least a couple of hours, but ideally for the whole night. After you have got rid of the excess starch that will caramelize on the surface, making the potatoes burned from the outside and damp inside, cook the pieces for a couple of minutes. If you decide to cut potatoes into large slices, cooking can last up to 5 minutes. After that, place the pieces on the towel and leave to dry.
When the slices are completely dry, fry them on a pair of tablespoons of well-heated oil. You can mix vegetable and animal fat during cooking. To get the pieces with a crust, they should not be turned over often.
That's all the secrets about how to fry potatoes with a crust in a frying pan.
How to fry potatoes in a country style with meat in a frying pan?
Ingredients:
- beef - 420 g;
- potatoes - 290 g;
- carrots - 115 g.
Preparation
Dividing the beef into pieces of the desired size, fry it until bloomed on high heat and place on a plate. Large potato slices and carrots quickly fry, then pour about a third of a glass of boiling water and cover. When the moisture evaporates, increase the heat and brown the potatoes. Vegetables should be seasoned at the very last turn, and after adding seasonings they are mixed with meat, reduce the heat to a minimum and leave the meat to reach its readiness.
How to fry potatoes with onion and mushrooms in a frying pan?
Ingredients:
- potatoes - 740 g;
- onion - 85 g;
- garlic - 2 teeth;
- mushrooms - 210 g.
Preparation
First, save the onion with mushrooms and garlic until the moisture evaporates from the latter. Pieces of potatoes fry separately in an abundance of well-heated oil, without turning over until they are browned on one side. Season the finished potatoes. Mix mushroom frying with potatoes before serving.