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 Fried Potatoes Recipe
It was my husband who taught me how to fry potatoes. To make it delicious, ruddy, he roasts it on high heat under the lid. It turns out quickly, but the main thing is that the crust becomes crispy. The simplest, but proven recipe.
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Moldavian Cuisine
Keyword Easy, For Beginners
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Wash the potatoes in cold water.
    Wash the potatoes in cold water.
  2. Clean and wash again.
    Clean and wash again.
  3. Cut into strips or cubes.
    Cut into strips or cubes.
  4. Preheat the pan. Pour oil into a frying pan, put the sliced potatoes. Cover with a lid. To make everything work out as it should, observe two subtleties: 1. Fire. On the one hand, you need to fry on a fairly high heat so that the potatoes are fried until a crust appears. On the other hand, we need to take into account the amount of this potato and the fact that we will turn it 2-3 times (no more). If there are a lot of potatoes, and the fire is too strong, it can burn on the outside and remain moist inside. If the fire is too low, the potatoes will start to crumble when turned over, because they will be too soft. In general, a lot depends on the volume of potatoes, frying pan and experience.
    Preheat the pan. Pour oil into a frying pan, put the sliced potatoes. Cover with a lid. To make everything work out as it should, observe two subtleties: 1. Fire. On the one hand, you need to fry on a fairly high heat so that the potatoes are fried until a crust appears. On the other hand, we need to take into account the amount of this potato and the fact that we will turn it 2-3 times (no more). If there are a lot of potatoes, and the fire is too strong, it can burn on the outside and remain moist inside. If the fire is too low, the potatoes will start to crumble when turned over, because they will be too soft. In general, a lot depends on the volume of potatoes, frying pan and experience.
  5. 2. When you see that moisture has accumulated on the lid during frying, remove the lid and drain the water into the sink. It is important not to touch the potatoes. Drain the water several times during cooking.
    2. When you see that moisture has accumulated on the lid during frying, remove the lid and drain the water into the sink. It is important not to touch the potatoes. Drain the water several times during cooking.
  6. At first there will be a lot of moisture, then less, and this will be a signal to check the bottom of the potatoes. If you see a golden or brown crust, take a wide spatula and turn the potatoes with the toasted side out, and the raw side into the pan.
    At first there will be a lot of moisture, then less, and this will be a signal to check the bottom of the potatoes. If you see a golden or brown crust, take a wide spatula and turn the potatoes with the toasted side out, and the raw side into the pan.
  7. Cover it again. When the moisture has accumulated, remove the lid -tilt it, the moisture will drain, then just pour it into the sink. Do not stir the potatoes.
    Cover it again. When the moisture has accumulated, remove the lid -tilt it, the moisture will drain, then just pour it into the sink. Do not stir the potatoes.
  8. If the volume of potatoes is small, you usually have to turn it over only once. If there are a lot of potatoes, then maybe 2 times (but not more, otherwise everything will fall apart into a mess) Serve the potatoes immediately. If it freezes, then because of the moisture remaining inside, the crust will no longer be crispy. If everything was done correctly, you will get fried potatoes until golden brown on the edges and soft (but not falling apart) inside. I fried potatoes in different ways, but this one never fails.
    If the volume of potatoes is small, you usually have to turn it over only once. If there are a lot of potatoes, then maybe 2 times (but not more, otherwise everything will fall apart into a mess) Serve the potatoes immediately. If it freezes, then because of the moisture remaining inside, the crust will no longer be crispy. If everything was done correctly, you will get fried potatoes until golden brown on the edges and soft (but not falling apart) inside. I fried potatoes in different ways, but this one never fails.
  9. The ideal pair for fried potatoes will be salted mushrooms.
    The ideal pair for fried potatoes will be salted mushrooms.
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