METHOD OF COOKING

Fried potatoes with a crispy crust

No wonder, the recipe for fried potatoes is known to every adult since his student days, but not everyone is able to cook it with a crispy crust. In this recipe, we will reveal all the intricacies and tricks of cooking a simple dish - fried potatoes that stands in the same row with dumplings and scrambled eggs.

Recipe for fried potatoes

First of all, we must peel the potatoes and wash them well. Then cut the peeled potatoes into pieces. Try to cut the pieces the same size and not too thick. The speed and uniformity of frying depends on it. Cut potatoes into sticks is the best way.
Next, put the cut potatoes in a colander and soak for 20 minutes in cold water, then rinse well, washing off excess starch. This procedure will allow you to get a crispy crust on fried potatoes. Then dry the potatoes with kitchen paper or a towel.
Put the dried potatoes in a large bowl. There we add 2 tablespoons of vegetable oil and spicy-aromatic seasoning for potatoes to taste. Mix everything so that the oil mixed with the seasoning, evenly covers the surface of each piece.
Fry the potatoes in a well-heated pan over medium heat with two more tablespoons of vegetable oil. Fry without a lid to allow excess moisture to evaporate. It is also not necessary to stir the potatoes for the first 5 minutes. In general, you do not need to stir very often, so as not to crush the potato pieces.

While the potatoes are frying, peel the onion and chop. The method of cutting onions is not essential, you can do it to your liking and discretion.
When the potatoes are evenly fried, add chopped onion on top and cover the pan with a lid. In this way, the moisture from the onion will not come out, it will evaporate and give off all its potato flavor. After two minutes, remove the lid and fry further until fully cooked. Add salt to taste at the very end of frying, it is also a guarantee of the formation of a crispy crust. However, if you want softer potatoes, you should salt them at the beginning of frying.

Fried potatoes are a side dish and taste best with high-fat bacon or herring. Salted or pickled vegetables, sour cabbage or a salad of fresh tomatoes and cucumbers will be appropriate as snacks.

INGRIDIENTS

• Potato – 1kg;
• Large onion – 1 pcs;
• Spicy and aromatic seasoning for potatoes;
• Salt - to taste;
• Vegetable oil - 4 tablespoons;